响应面法优化包衣纳豆真空冷冻干燥工艺研究

Optimization of Vacuum Freeze-Drying of Coating Natto Using Response Surface Methodology

采用真空冷冻干燥工艺对包衣纳豆进行保存,在单因素试验基础上,通过响应面法分析优化影响包衣纳豆活菌数和纳豆激酶的因素。选取加热温度、真空度、预冻结温度为影响因素,以纳豆菌活菌数和纳豆激酶酶活为响应值,用Box-Behnken试验设计建立响应面分析模型。结果表明,加热温度30℃,真空度33 Pa,预冻结温度-40℃时,纳豆菌活菌数为7.421×10~7 CFU/g,纳豆激酶酶活为759.62 IU/mL,与模型拟合程度高。

The vacuum freeze-drying technology was using to preserve coating natto. The response surface methodology was employed to analyze the factors that affect the number of Bacillus natto and nattokinase activity based on single factor experiments. Heating temperature, vacuum degree, pre-freezing temperature were selected as influence factors for the development of a response surface regression model with the number of Bacillus natto and nattokinase activity as response by using Box-Behnken experiment design. The results showed that the heating temperature was 30 ℃, vacuum degree was 33 Pa, freezing temperature was-40 ℃, and the number of Bacillus natto was 7.421×10^7 CFU/g. Natto kinase enzyme activity was 759.62 IU/mL. The experimental data were well fitted to the developed model.