响应曲面法优化燕麦甜醅发酵工艺的研究

Optimization of Fermentation Technology of Sweet Fermented Oat by Response Surface Methodology

以燕麦为原料,在单因素试验基础上,以发酵温度、发酵时间和加曲量为响应因素,利用Box-Behnken中心组合试验和响应面分析法,研究了各自变量交互作用及其对甜醅感官评分的影响,模拟得到二次多项式回归方程的预测模型。最佳发酵工艺条件为:时间为51.5 h,温度为28.6℃,加曲量为2.70 g/kg。在此条件下,甜醅感官评分实测结果 (96.50)与响应曲面拟合所得方程的预测值(97.10)符合良好。

Based on the experiments of single factor, the mathematical regression model was established about the dependent variable（assessment quality of sweet fermented oat） and independent variables（fermented temperature, fermented time and sweet wine starter inoculum） through Box-Behnken experimental design combined with response surface methodology. The optimum fermentation conditions were as follow： fermented time 51.5 h, fermented temperature 28.6 ℃ and sweet wine starter inoculum 2.70 g/kg. Under these conditions, the practical yield of quality of sweet fermented oat was 96.50, which was consistent with the predicted value of 97.10.