响应面法优化食用菌农平1号固态发酵豆渣的条件.pdfVIP

※生物工程 食品科学 2015, Vol.36, No.09 89 响应面法优化食用菌农平1号固态发酵豆渣的条件 1 2 1 3 2,3 2 1 1,2,* 王夫杰 ，赵金杨，张金兰，郭鸿源，孙  勇 ，王文平，张  建 ，赵  燕 （1.北京市食品酿造研究所，北京 100050 ；2.北京食品科学研究院，北京 100068 ；3.北京市食品研究所，北京 100162 ） 摘  要：将不同霉菌、酵母菌、细菌以及食用菌用于豆渣固态发酵，筛选出食用菌农平1号用于豆渣固态发酵。以 蛋白质含量和氨基酸态氮含量为评价指标，通过单因素试验和响应面法的Box-Behnken试验优化农平1号固态发酵豆 渣的工艺参数，并结合操作可行性，确定最优发酵条件为：豆渣初始pH 7.5 、接种量10.5%、培养温度30.5 ℃、培 养时间13 d。采用该条件进行发酵实验，每100 g干豆渣的氨基酸态氮含量为3.34 g，达到预测值的97.02%，蛋白质 含量为33.86 g，是预测值的98.98%。结果表明，实测值与理论值之间具有良好的拟合度。 关键词：豆渣；食用菌农平1号；固态发酵；氨基酸态氮 Application of Response Surface Methodology to Optimize Fermentation Conditions of Okara by Pleurotus ostreatus Nongping 1 1 2 1 3 2,3 2 1 1,2,* WANG Fujie , ZHAO Jinyang , ZHANG Jinlan , GUO Hongyuan , SUN Yong , WANG Wenping , ZHANG Jian , ZHAO Yan (1. Beijing Institute of Food and Brewing, Beijing 100050, China; 2. Beijing Academy of Food Sciences, Beijing 100068, China; 3. Beijing Food Research Institute, Beijing 100162, China) Abstract: Different molds, yeasts, bacteria and edible fungi were separately used for the fermentation of okara, and Pleurotus ostreatus Nongping 1 was screened out. The fermentation conditions were optimized by single factor method and response surface Box-Behnken design. Considering operational feasibility, the optimal fermentation conditions were determined as okara initial pH 7.5, inoculum amount of 10.5%, fermentation temperature of 30.5 ℃, and fermentation time of 13 d. Under these optimal conditions, the content of amino acid nitrogen in dry fermented okara was 3.34%, which was 97.02% as compared to the predicted value, and the content of crude protein was 33.86%, which was 98.98% of the predicted value.