响应面法优化香菇柄酒精发酵工艺

为充分利用香菇产业副产物香菇柄，该研究以香菇柄为原料发酵制备酒精，并优化其发酵工艺条件。先通过Plackett-Burman 试验研究影响酒精度的8个因素，并筛选出3个具有显著影响的因素；再通过最陡爬坡试验确定3因素的最适范围；最后利用Box- Behnken试验进行香菇柄酒精发酵工艺优化。结果表明：香菇柄粉添加量、发酵温度、初始pH值3因素对香菇柄酒精发酵影响最大，优 化的发酵工艺参数为：香菇柄根粉用量3.7%、发酵温度31℃、初始pH值7.3、原料粉碎度60目、磷酸二氢钾添加量0.15%、葡萄糖添加 量22%、酿酒曲接种量0.3%、发酵时间72 h。 在此优化条件下，平均酒精度为11.32%vol。

Optimization of alcohol fermentation process of Lentinus edodes stem by response surface methodology

In order to make full use of Lentinus edodes stem from the L. edodes by-product, using the L. edodesstem as raw material, the process of al- cohol fermentation was optimized. The eight factors affecting alcohol content were studied by Plackett-Burman experimental design, and three signif- icant influencing factors were screened out. The optimum ranges of three factors were determined by the steepest ascent tests. The alcohol fermenta- tion process of L. edodes stem was optimized by Box-Behnken tests. The results showed that the effects of L. edodesstem powder addition, fermenta- tion temperature and initial pH on alcohol fermentation of L. edodes stem were the greatest, and the optimal fermentation process parameters were stem powder addition 3.7%, fermentation temperature 31 ℃, initial pH 7.3, raw material pulverization degree 60 mesh, potassium dihydrogen phos-phate addition 0.15%, glucose addition 22%, Jiuqu inoculum 0.3% and fermentation time 72 h. Under the optimized conditions, the average alcohol content reached 11.32%vol.