响应面法优化柑橘黄豆酱的制曲工艺Optimization of Koji-making Process of Citrus Soybean Paste by Response Surface Methodology
彭铭烨,周梦舟,付彩霞,李冬生,徐宁
摘要(Abstract)：
以优化柑橘黄豆酱的制曲工艺为目标,选取橘粉添加量、菌种复配比、制曲时间为影响因素,采用成曲中总黄酮含量为指标进行研究。在单因素试验的基础上,根据Box-Benhnken中心组合设计原理和响应面法,建立回归方程预测模型,得到最优的制曲条件:橘粉添加量10%,菌种复配比3∶1,制曲时间44h。该条件下测得成曲中总黄酮含量为0.4mg RE/g,与理论值的相对误差只有0.5%。
关键词(KeyWords)： 柑橘粉;米曲霉;黑曲霉;制曲;总黄酮
基金项目(Foundation): 湖北省自然基金(2015CFB679);; 湖北省科技厅项目(2015BCE028)
作者(Author): 彭铭烨,周梦舟,付彩霞,李冬生,徐宁
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