中国调味品
中國調味品
중국조미품
China Condiment
2015年
9期
61-65
,共5页
双菌%黑曲霉%米曲霉%制曲%孢子数
雙菌%黑麯黴%米麯黴%製麯%孢子數
쌍균%흑곡매%미곡매%제곡%포자수
double-strains%Aspergillus niger%Aspergillus oryzae%koji making%spores'number
采用响应面分析法优化豆酱双菌种制曲的工艺条件。在单因素实验的基础上，选择制曲时间、制曲温度、接种量、菌种配比（米曲霉∶黑曲霉）作为实验因素，进行 Box-Benhnken 中心组合实验设计，评估了4个因素对制曲效果的影响。结果表明：在制曲温度29℃、制曲时间72 h、接种量为2．1％、菌种配比为3．2∶1，最佳工艺条件下孢子数为3．75×108个／g。
採用響應麵分析法優化豆醬雙菌種製麯的工藝條件。在單因素實驗的基礎上，選擇製麯時間、製麯溫度、接種量、菌種配比（米麯黴∶黑麯黴）作為實驗因素，進行 Box-Benhnken 中心組閤實驗設計，評估瞭4箇因素對製麯效果的影響。結果錶明：在製麯溫度29℃、製麯時間72 h、接種量為2．1％、菌種配比為3．2∶1，最佳工藝條件下孢子數為3．75×108箇／g。
채용향응면분석법우화두장쌍균충제곡적공예조건。재단인소실험적기출상，선택제곡시간、제곡온도、접충량、균충배비（미곡매∶흑곡매）작위실험인소，진행 Box-Benhnken 중심조합실험설계，평고료4개인소대제곡효과적영향。결과표명：재제곡온도29℃、제곡시간72 h、접충량위2．1％、균충배비위3．2∶1，최가공예조건하포자수위3．75×108개／g。
Response surface methodology (RSM)is applied to optimize the double-strains koj i-making process conditions for soybean paste.Based on single factor experiment,koji-making temperature, koji-making time,inoculation amount and strains'ratio (Aspergillus oryzae∶ Aspergillus niger)are selected for Box-Benhnken central composite designing.RSM is employed to study the effect of these factors on koji-making results.The results show that the optimal koji-making time is 72 hours,the koji-making temperature is 29 ℃,the inoculation amount is 2.1%,and the strains'radio is 3.2∶1. Under such optimal koji-making conditions,the spores'number is 3.75×108/g.
