食品与机械2017，Vol.33Issue(12)：180-185,6.DOI:10.13652/j.issn.1003-5788.2017.12.036
糙米酵素混菌发酵工艺优化
Optimization on mixed fermentation process with brown rice ferment
张旭普 1白俊岩 1刘腾云 1吴荣荣 2程书梅1
作者信息
- 1. 河北农业大学食品科技学院,河北 保定 071000
- 2. 衡水学院生命科学系,河北 衡水 053000
- 折叠
摘要
Abstract
The mixed fermentation process of enzymatic brown rice was optimized by the response surface method.In order to optimize the growth of Saccharomyces cerevisiae and Lactobacillus plantarum in short-term mixed fermented brown rice,the fermentation medium components of the traditional brown rice enzyme were optimized and the interaction between the constituent components was analyzed. Firstly,the main factors were analyzed by pre-experiemntal.The vital influencing factors of biomass,such as honey,brown rice and NaCl,were determined by Plackett-Burman test.The direction and step size of the steepest climbing test are set according to the three important factors effect intensity.Finally,the Box-Behnken test was used to design a 3-factor 3-level response surface analysis test.The optimum fermentation medium was honey 3.38 g/100 mL,brown rice 10.71 g/100 mL,NaCl 0.24 g/10 0mL,malt 0.25 g/100 mL, barley germ 0.5 g/100 mL,(NH4)2SO4is 0.5 g/100 mL,tea powder 0.025 g/100 mL.After cultivating with the above culture me-dium,viable count was 5.35×107CFU/mL,which was close to the prediction,and was 9.37 times as much as that of basic medium with 5.71×106CFU/mL.关键词
糙米酵素/培养基/活菌数/工艺优化Key words
enzymaticbrownrice/medium/viable count/technical op-timization引用本文复制引用
张旭普,白俊岩,刘腾云,吴荣荣,程书梅..糙米酵素混菌发酵工艺优化[J].食品与机械,2017,33(12):180-185,6.
