响应面法优化红豆纳豆的发酵工艺

Optimization of fermentation process of red bean natto by response surface methodology

以红豆为原料,应用响应面法优化红豆纳豆的发酵工艺。以纳豆激酶的酶活力、感官评分为评价指标进行单因素试验,并在单因素试验基础上,选取接种量、接种种龄、发酵时间为影响因素。采用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明,红豆纳豆最佳发酵条件为接种量6%、接种种龄18 h、发酵时间21.5 h,在此发酵工艺条件下,感官评分为97.7分,纳豆激酶酶活力为1 140 U/g。

Using red bean as raw material, the fermentation process of red bean natto was optimized by response surface methodology. The inoculum,inoculation age and fermentation time were determined as influence factors by single factor experiments with nattokinase activity, sensory score as evaluation indexes. The mathematical model was established by Box-Behnken central composite design and the response surface analysis was performed. The results showed that the optimum fermentation conditions of red bean natto were inoculum 6%, inoculation age 18 h and fermentation time 21.5 h. Under the fermentation process, the sensory score and nattokinase activity of red bean natto were 97.7 and 1 140 U/g, respectively.