响应面法优化甜胚子发酵条件的研究

摘要

[目的]研究蒸料时间、接种前水分含量、接种量、发酵温度和发酵时间这5个因素对甜胚子甜度的影响，得到最佳发酵条件。[方法]用Plackett-Burman（PB）实验设计对影响甜胚子甜度的5个因素进行效应评价，筛选显著因素；选取最陡爬坡法选取逼近最佳响应面区域；Box-Behnken实验设计及响应面分析，确定最优发酵条件。[结果]PB设计筛选出3个对还原糖含量有显著影响的因素：接种前含水量、接种量、发酵温度，用最陡爬坡法确定中心水平后，中心组合实验法分析出其接种前含水量为45.26%，接种量为0.014%（g/g），发酵温度为28℃，预测还原糖含量的最大值为13.16%。[结论]用优化后的条件制作甜胚子，还原糖的含量为12.91 mg/g，这一结果和预测值一致。%Objective] The purpose of this study was to evaluate the effects of five variables (steaming time, moisture content before inoculation, inoculation amount, fer-mentation temperature, fermentation time) on the sweetness of sweet oats, obtained the best fermentation conditions. [Method] Plackett-Burman (PB) was to evaluate the effects of five variables, and selected significant factors. The steepest ascent was used to approach the optimal response surface experimental area. The optimal fer-mentation condition was obtained by central composite design and response surface analysis. [Results] It was indicated that moisture content, inoculation amount and fer-mentation temperature had significant influences on the content of the reducing sugars. The optimal conditions of moisture content, inoculation amount and temper-ature were 45.26%, 0.014%(g/g) and 28 ℃, respectively. The predicted value of the reducing sugar content was 13.16 mg/g. [Conclusion] Under the optimal conditions, the content of the reducing sugars in the sweet oats could be up to 12.91 mg/g, which was on the whole consistent with the predictive maximum value.