摘要
采用响应面分析法优化豆酱双菌种制曲的工艺条件。在单因素实验的基础上,选择制曲时间、制曲温度、接种量、菌种配比(米曲霉∶黑曲霉)作为实验因素,进行Box-Benhnken中心组合实验设计,评估了4个因素对制曲效果的影响。结果表明:在制曲温度29℃、制曲时间72h、接种量为2.1%、菌种配比为3.2∶1,最佳工艺条件下孢子数为3.75×108个/g。
Response surface methodology （RSM）is applied to optimize the double-strains koj i-making process conditions for soybean paste.Based on single factor experiment,koji-making temperature, koji-making time,inoculation amount and strains＆#39;ratio （Aspergillus oryzae∶ Aspergillus niger）are selected for Box-Benhnken central composite designing.RSM is employed to study the effect of these factors on koji-making results.The results show that the optimal koji-making time is 72 hours,the koji-making temperature is 29 ℃,the inoculation amount is 2.1%,and the strains＇radio is 3.2∶1. Under such optimal koji-making conditions,the spores＇number is 3.75x10^8/g.
出处
《中国调味品》
CAS
北大核心
2015年第9期61-65,共5页
China Condiment
关键词
双菌
黑曲霉
米曲霉
制曲
孢子数
double-strains
Aspergillus niger
Aspergillus oryzae
koji making
spores＇number
