响应面法优化全豆腐乳后期发酵条件的研究

Optimization of Anaphase Fermentation of Whole-bean Sufu by Response Surface Methodology

采用响应面法优化全豆腐乳后期发酵条件,即在单因素试验的基础上,选取发酵温度、食盐用量、白酒添加量为影响因子,以腐乳的发酵周期和品质综合评分为响应值,应用Box-Behnken中心组合试验设计建立数学模型。研究结果表明:全豆腐乳后期发酵的最优工艺条件为食盐用量10%(以腐乳毛坯重量计)、发酵温度29℃、酒精添加量11.70%(以腐乳毛坯重量计)。在此最优工艺条件下,全豆腐乳的发酵周期为7.0周,品质综合评分为9.0分,发酵周期较短,品质综合评分最高。

Response surface methodology （RSM）is applied to optimize the anaphase fermentation of whole-bean sufu. Based on single experiment, NaCl amount, fermentation temperature, liquor amount are chosen as influencing factors,and the cycle of fermentation,the score of quality are selected as response values,the mathematical model is established by Box-Behnken central composite design .The optimal fermentation conditions are determined as follows：NaCl amount of 1 2%,fermenta-tion temperature of 29 ℃,liquor amount of 11.70%.Under such optimal conditions,the cycle of fermentation is 7 .0 weeks;the score of quality is 9 .0 .The cycle of fermentation is shorter and the score of quality is higher.