基于响应面法米酱制曲工艺的优化

Optimization of rice sauce koji-making process by response surface methodology

以碎米为原料,接种黑曲霉后制曲,采用响应面法优化米酱的制曲工艺。在单因素试验的基础上,利用Box-Behnken响应面分析法,以淀粉酶活力为考核指标,确定最佳制曲工艺。结果表明:在培养温度31℃,水米比1.3∶1,接种量2.5%的条件下制曲时,曲料的淀粉酶活力达到2 285.37μg·g-1·min-1。

Taking the broken rice flour as raw material ,koji‐making after inoculation of Aspergillusniger ,the response sur‐face analysis methodology was used to optimize the koji‐making technology of rice sauce .On the basis of single factor test ,Box‐Behnken response surface methodology was used for selecting the optimum koji‐making technology by the indexes of the amyl‐ase activity .The results showed that the optimal koji‐maker conditions were as：temperature of 31℃ ,the ratio of water to rice of 1 .3∶1 ,and strain amount of 2 .5% .Under the conditions ,the amylase activity was up to 2 285 .37 μg？g -1 ？min-1 .