| 响应面法优化紫苏豆酱的制曲工艺 |
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| 引用本文： | 胡文康,孙莉,熊坤,付彬,沈婉莹,付彩霞,高冰,汪超,徐宁.响应面法优化紫苏豆酱的制曲工艺[J].中国酿造,2018,37(5):193. |
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| 作者姓名： | 胡文康 孙莉 熊坤 付彬 沈婉莹 付彩霞 高冰 汪超 徐宁 |
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| 作者单位： | （1.湖北工业大学 工业发酵湖北省协同创新中心 湖北省食品发酵工程技术研究中心，湖北 武汉 430068；2.湖北省恩施土家族苗族自治州食品药品检验检测中心，湖北 恩施 445000；3.湖北土老憨调味食品股份有限公司，湖北 宜昌 443000） |
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| 基金项目： | 湖北省自然基金（2015CFB679）；湖北省科技厅项目（2015BCE028） |
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| 摘 要： | 取紫苏粉添加量、菌种复配比、接种量和制曲时间为影响因素，以成曲中总酚含量为评价指标，进行紫苏豆酱的制曲工艺优化研究。在单因素试验的基础上，根据Box-Benhnken中心组合设计原理和响应面法，建立回归方程预测模型，得到最优的制曲条件为紫苏粉添加量7%，米曲霉与黑曲霉的配比2∶1，接种量0.3%和制曲时间44 h。该条件下测得成曲中总酚含量为6.25 mg GAE/g。
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| 关 键 词： | 紫苏粉 米曲霉 黑曲霉 制曲 总酚 |
Optimization of koji-making process of perilla soybean paste by response surface methodology |
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| HU Wenkang,SUN Li,XIONG Kun,FU Bin,SHEN Wanying,FU Caixia,GAO Bing,WANG Chao,XU Ning.Optimization of koji-making process of perilla soybean paste by response surface methodology[J].China Brewing,2018,37(5):193. |
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| Authors: | HU Wenkang SUN Li XIONG Kun FU Bin SHEN Wanying FU Caixia GAO Bing WANG Chao XU Ning |
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| Affiliation: | (1.Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology, Wuhan 430068, China; 2.Enshi Hubei Autonomous Prefecture of Miao and Tujia Nationalities Center for Food and Drug Control, Enshi 445000, China; 3.Hubei Tulaohan Flavouring and Food Co., Ltd., Yichang 443000, China) |
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| Abstract: | Using perilla powder addition, compound strains ratio, inoculum and koji-making time as evaluation factors, total phenols of finished koji as evaluation index, the koji making technology of perilla soybean paste was optimized. Results showed that on the basis of single factor experiments, by using Box-Benhnken central composite design and response surface methodology, the prediction model of regression equation was established, and the optimal conditions of the koji making technology was perilla powder 7%, Aspergillus oryzae and Aspergillus niger 2∶1, inoculum 0.3% and koji- making time 44 h. Under the conditions, the content of total phenols in the koji was 6.25 mg GAE/g. |
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| Keywords: | perilla power Aspergillus oryzae Aspergillus niger koji-making total phenols |
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