| 基于人工神经网络和遗传算法的黑木耳糙米醋发酵条件优化 |
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| 引用本文： | 李海亮,王莹,张洁,朴美子.基于人工神经网络和遗传算法的黑木耳糙米醋发酵条件优化[J].中国酿造,2011(7). |
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| 作者姓名： | 李海亮 王莹 张洁 朴美子 |
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| 作者单位： | 青岛农业大学食品科学与工程学院,山东青岛,266109 |
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| 摘 要： | 以黑木耳糙米为原料,研究醋酸发酵的工艺条件,对接种量、摇床转速和装料最参数进行了单因素和正交试验,摸索出参数优化范围,并利用人工神经网络和遗传算法联合对发酵条件进行优化,结果表明,当接种量为8.1%,摇床转速为169r/min,装料量为250mL三角瓶装料61mL时,醋酸含量可达3.855g/100mL,该方法与正交试验设计得出的结果相比,发酵酸度上升了8.0%,为发酵优化控制提供了一种更加准确的方法.
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| 关 键 词： | 黑木耳 醋 液态发酵 人工神经网络 遗传算法 |
Optimization of fermentation conditions for Auricularia auricular and brown rice vinegar based on artificial neural networks and genetic algorithm |
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| LI Hailiang,WANG Ying,ZHANG Jie,PIAO Meizi.Optimization of fermentation conditions for Auricularia auricular and brown rice vinegar based on artificial neural networks and genetic algorithm[J].China Brewing,2011(7). |
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| Authors: | LI Hailiang WANG Ying ZHANG Jie PIAO Meizi |
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| Affiliation: | LI Hailiang,WANG Ying,ZHANG Jie,PIAO Meizi(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China) |
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| Abstract: | Using Auricularia auricular and brown rice as raw material,acetic fermentation conditions were studied.Ranges of different parameters,such as inoculum,rotating speed and filling volume were determined by single-factor and orthogonal experimental tests.Then,optimal fermentation conditions were optimized by artificial neural networks and genetic algorithm.The results indicated that the highest acidity could reach 3.855g/100ml when fermentation conditions were as follows: inculum 8.1%,rotating speed 169r/min,a... |
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| Keywords: | Auricularia auricular vinegar submerged fermentation artificial neural networks genetic algorithm |
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