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中国精品科技期刊2020
杨建刚, 赵中开, 吴赫川, 周健, 潘训海, 马莹莹. 响应面法优化纯种米根霉酒曲制备工艺的研究[J]. 华体会体育, 2015, (21): 232-236. DOI: 10.13386/j.issn1002-0306.2015.21.040
引用本文: 杨建刚, 赵中开, 吴赫川, 周健, 潘训海, 马莹莹. 响应面法优化纯种米根霉酒曲制备工艺的研究[J]. 华体会体育, 2015, (21): 232-236. DOI: 10.13386/j.issn1002-0306.2015.21.040
YANG Jian-gang, ZHAO Zhong-kai, WU He-chuan, ZHOU Jian, PAN Xun-hai, MA Ying-ying. Study on the optimum technique of koji-making in pure Rhizopus oryzae with response surface methodology[J]. Science and Technology of Food Industry, 2015, (21): 232-236. DOI: 10.13386/j.issn1002-0306.2015.21.040
Citation: YANG Jian-gang, ZHAO Zhong-kai, WU He-chuan, ZHOU Jian, PAN Xun-hai, MA Ying-ying. Study on the optimum technique of koji-making in pure Rhizopus oryzae with response surface methodology[J]. Science and Technology of Food Industry, 2015, (21): 232-236. DOI: 10.13386/j.issn1002-0306.2015.21.040

响应面法优化纯种米根霉酒曲制备工艺的研究

Study on the optimum technique of koji-making in pure Rhizopus oryzae with response surface methodology

  • 摘要: 以南方籼米为原料,利用单因素实验和BBD响应面实验以糖化酶活力为指标对纯种米根霉酒曲制备工艺进行研究。主要对影响酒曲糖化酶活力的3个重要因素:培养温度、培养时间、接种量进行研究。结果表明最佳工艺条件为:培养温度33℃,接种量0.6 m L/瓶,培养时间115 h。在此条件下糖化酶活力的预测值为295.2 U/g。在最佳培养条件下对预测值进行验证,实测糖化酶活力为290.5 U/g,与模型预测值基本一致,从而验证了模型的可靠性和实用性。 

     

    Abstract: South indica rice was used for raw material and single factor experiment and BBD response surface methodology were applied to optimize the preparation technology of pure Rhizopus oryzae koji with saccharifying enzyme activity as an index.Three important factors ( culture temperature, culture time, inoculating quantity) that had effects on Koji saccharifying enzyme activity and the optimum preparation technology condition were studied.Result showed that the process conditions as follows: culture temperature was at 33 ℃, the inoculating quantity was0.6 m L / flask, and culture time was 115 h.In this condition, the predictive value of saccharifying enzyme activity was295.2 U / g. And this prediction was verified under the optimum culture conditions. It showed that the actual measured saccharifying enzyme activity was 290.5 U / g. The predicted and measured were basically in accordance, which was verified the model was reliable and practical.

     

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