响应面法优化纯种根霉米粉种曲制作工艺

针对纯种根霉（Rhizopus）米粉种曲制备过程中缺乏系统控制、质量难以稳定的问题，研究其关键影响因素，优化种曲的制备工艺。以一级籼米米粉为原料，接种纯种根霉制备种曲，在单因素试验的基础上，以种曲的试饭糖分值为响应指标，利用Box-Behnken响应面设计试验优化种曲制作工艺，确定纯种根霉米粉种曲的最佳制备工艺为试管菌种培养时间72 h、二级种曲培养温度32 ℃、米粉水分含量25%。在此最佳工艺条件下进行验证试验，实际测得种曲的试饭糖分平均值为27.18 g/100 g，与模型的理论预测值非常接近，拟合成功；该模型优化工艺可为纯种根霉曲的生产提供参考。

Optimization of preparation process of pure Rhizopus seed starter with rice flour through response surface methodology

Aiming at the lack of systematic control and stable quality in the preparation process of pure Rhizopus seed starter which was made of rice flour, the key effect factors was studied to optimize the preparation process of the seed starter. The first grade indica flour was used as raw material to cultivate pure Rhizopus, on the basis of single factor experiments, the Box-Behnken response surface design experiments were used to optimize the process by using the trial sugar value of rice flour fermented by the seed starter as the response index. The optimal preparation process for the pure Rhizopus seed starter was as follows: culture time 72 h, secondary seed starter culture temperature 32 ℃, moisture content of rice flour 25%. Under the optimal process conditions, the average trial sugar value of fermented rice flour testing was 27.18 g/100 g, which was very close to the theoretical prediction value. The fitting process was successful. The optimization process model could provide a reference for producing the pure Rhizopus seed starter.