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目的:以淀粉酶活性为响应值,采用响应面法优化六神曲的发酵条件。方法:在赤小豆(氮源)添加量、发酵温度、发酵时间单因素的基础上,采用Box-Behnken响应面设计试验,从而确定最佳发酵参数。采用Design-Expert V8.0.6.1软件进行回归模型分析,最后得出六神曲最佳发酵工艺参数。结果:最佳发酵条件为赤小豆(氮源)添加量2.6 g/100 g麸面、发酵温度32℃、发酵时间3 d。通过比较预测值以及验证试验值发现,预测值酶活40.80mg/(min·g)与验证酶活42.61 mg/(min·g)相对误差小于5%,该模型可以更好的预测六神曲发酵后所含的淀粉酶活性。结论:用响应面分析法所得的参数可为六神曲生产过程中的发酵条件提供科学依据,具有一定的实际意义。
OBJECTIVE: To optimize the fermentation conditions of Liushen song by using response surface methodology with amylase activity as the response value. Methods: Based on the single factor of Adzuki bean (nitrogen source), fermentation temperature and fermentation time, the Box-Behnken response surface design test was used to determine the optimum fermentation parameters. Using Design-Expert V8.0.6.1 software regression model analysis, the final draw Liuthem best fermentation process parameters. Results: The optimum fermentation conditions were as follows: the dosage of red bean (nitrogen source) was 2.6 g / 100 g bran, the fermentation temperature was 32 ℃ and the fermentation time was 3 d. By comparing the predicted values with the experimental values, it was found that the relative error between the predicted value of 40.80mg / (min · g) and the certified activity of 42.61 mg / (min · g) was less than 5% After containing the amylase activity. Conclusion: The parameters obtained from response surface analysis can provide a scientific basis for the fermentation conditions in the process of Liushen Qu, which has some practical significance.