响应面法优化贵州黑糯米酒霉菌纯种曲制备工艺

Optimization of the Preparation of Pure Mould Starter of Guizhou Black Glutinous Rice Wine by Response Surface Method

以贵州黑糯米酒为研究对象,在单因素试验基础上,根据Box-Behnken中心组合试验设计原理,确定麸皮含水量、氮源追加量、接种量和制曲温度4个因素为自变量,糖化酶活力值为响应值,设计响应面试验。结果表明,麸皮培养基含水量为50.6%,追加氮源量为9.8%,接种量为1.3%,制曲温度为24℃。在此条件下进行3次验证性试验,测得霉菌纯种曲的糖化酶活力为1368 U/g,与理论预测值1371.30 U/g基本一致,说明该方案可行。

Using Guizhou black glutinous rice wine as the research object, according to Box-Behnken central composite experimental design prin- ciples and based on previous single factor test, we selected four factors including bran moisture content, nitrogen source addition level, inoculating quantity and starter-making temperature as independent variables, saccharifying enzyme activity value as response value to design response sur- face test. In the experiment, moisture content of bran culture medium was 50.6 %, the addition level of nitrogen source was 9.8 %, the inoculating quantity was 1.3 %, and starter-making temperature was at 24℃. Under these conditions, the verification test was performed three times, and the obtained saccharifying enzyme activity value was 1368 U / g, basically in agreement with the theoretically predicted value of 1371.30 U / g, sug- gesting our program was feasible in practice.