响应面法优化香菇柄酒精发酵工艺
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摘要
为充分利用香菇产业副产物香菇柄,该研究以香菇柄为原料发酵制备酒精,并优化其发酵工艺条件。先通过Plackett-Burman试验研究影响酒精度的8个因素,并筛选出3个具有显著影响的因素;再通过最陡爬坡试验确定3因素的最适范围;最后利用BoxBehnken试验进行香菇柄酒精发酵工艺优化。结果表明:香菇柄粉添加量、发酵温度、初始pH值3因素对香菇柄酒精发酵影响最大,优化的发酵工艺参数为:香菇柄根粉用量3.7%、发酵温度31℃、初始pH值7.3、原料粉碎度60目、磷酸二氢钾添加量0.15%、葡萄糖添加量22%、酿酒曲接种量0.3%、发酵时间72h。在此优化条件下,平均酒精度为11.32%vol。
In order to make full use of Lentinus edodes stem from the L. edodes by-product, using the L. edodesstem as raw material, the process of alcohol fermentation was optimized. The eight factors affecting alcohol content were studied by Plackett-Burman experimental design, and three significant influencing factors were screened out. The optimum ranges of three factors were determined by the steepest ascent tests. The alcohol fermentation process of L. edodes stem was optimized by Box-Behnken tests. The results showed that the effects of L. edodesstem powder addition, fermentation temperature and initial pH on alcohol fermentation of L. edodes stem were the greatest, and the optimal fermentation process parameters were stem powder addition 3.7%, fermentation temperature 31 ℃, initial pH 7.3, raw material pulverization degree 60 mesh, potassium dihydrogen phosphate addition 0.15%, glucose addition 22%, Jiuqu inoculum 0.3% and fermentation time 72 h. Under the optimized conditions, the average alcohol content reached 11.32%vol.
In order to make full use of Lentinus edodes stem from the L. edodes by-product, using the L. edodesstem as raw material, the process of alcohol fermentation was optimized. The eight factors affecting alcohol content were studied by Plackett-Burman experimental design, and three significant influencing factors were screened out. The optimum ranges of three factors were determined by the steepest ascent tests. The alcohol fermentation process of L. edodes stem was optimized by Box-Behnken tests. The results showed that the effects of L. edodesstem powder addition, fermentation temperature and initial pH on alcohol fermentation of L. edodes stem were the greatest, and the optimal fermentation process parameters were stem powder addition 3.7%, fermentation temperature 31 ℃, initial pH 7.3, raw material pulverization degree 60 mesh, potassium dihydrogen phosphate addition 0.15%, glucose addition 22%, Jiuqu inoculum 0.3% and fermentation time 72 h. Under the optimized conditions, the average alcohol content reached 11.32%vol.
引文
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[2]高虹,史德芳,何建军,等.超微粉碎对香菇柄功能成分和特性的影响[J].食品科学,2010,31(5):40-43.
[3]杨萌,徐艳阳,杨光,等.超声波辅助酶法提取香菇柄中总黄酮的工艺优化[J].食品安全质量检测学报,2017,8(1):202-209.
[4]刘丽娜,魏书信,李顺峰,等.乳酸菌发酵香菇柄主要营养成分的变化[J].食品安全质量检测学报,2018,9(15):4006-4012.
[5]刘存芳,田光辉,赖普辉,等.香菇柄中营养成分的开发与利用综述[J].科技信息,2008(1):14-15.
[6]张铂瑾,徐燕新,郭颖娜,等.香菇素肉干制作工艺的研究[J].保鲜与加工,2013,13(6):29-31.
[7]吴丽樱,苏东洋,张拥军,等.非化学改性香菇柄膳食纤维的理化特性研究[J].食用菌,2014,(4):67-69.
[8]陈美玲,徐峰.香菇柄素蹄休闲食品的研制[J].食用菌,2018,40(2):76-79.
[9]危贵茂,万小平.香菇肉松的加工工艺[J].肉类工业,2001(5):10-11.
[10]宋波.一种香菇酱CN108497459A[P].2018-09-07
[11]王大为,张艳荣,李玉.发酵型香菇酒生产工艺的研究[J].食品科学,2004,25(12):82-87.
[12]李兰,郭丹钊,熊庆伟.香菇酒发酵工艺条件优化[J].酿酒,2006,23(1):68-70.
[13]盘柳萍,谢晓航.发酵促进剂在酒精发酵过程中对酿酒酵母的影响[J].轻工科技,2013,174(5):27-28,62.
[14]汪东旭.浅论酒精发酵中酵母菌所需的营养[J].中国石油和化工标准与质量,2013(19):31,46.
[15]张青,丁立孝,王莹,等.发酵型羊肚菌保健酒的工艺研究[J].中国酿造,2010,29(5):167-170.
[16]El-SHEEKH M M,KHAIRY H M,GHEDA S F,et al.Application of Plackett-Burman design for the high production of some valuable metabolites in marine alga Nannochloropsis oculata[J].Egypt J Aquat Res,2016,42(1):57-64.
[17]JABEEN H,IQBAL S,ANWAR S,et al.Optimization of profenofos degradation by a novel bacterial consortium PBAC using response surface methodology[J].Int Biodeter Biodegr,2015,100:89-97.
[18]LAKSHMIKANDAN M,SIVARAMAN K,ELAIYA R S,et al.Biodegradation of acrylamide by acrylamidase from Stenotrophomonas acidaminiphila MSU12 and analysis of degradation products by MALDI-TOF and HPLC[J].Int Biodeter Biodegr,2014,94:214-221.
[19]王贤,张苗,木泰华.甘薯渣同步糖化发酵生产酒精的工艺优化[J].农业工程学报,2012,28(14):256-261.
[20]彭真汾,谢倩,池毓斌,等.响应面试验优化超声法提取橄榄果实游离氨基酸工艺[J].食品科学,2017,38(20):146-153.
[21]ELKSIBI I,HADDAR W,TICHA M B,et al.Development and optimization of a non conventional extraction process of natural dyefrom olive solid waste using response surface methodology(RSM)[J].Food Chem,2014,161(1):345-352.
[22]汪正兴,韩强,郜海燕,等.响应面试验优化亚临界水提取核桃粕蛋白工艺及其氨基酸分析[J].食品科学,2017,38(20):191-196.