摘要
本文以大豆为原料,少孢根霉为发酵菌株,在研究蒸煮时间、接种量和发酵时间3个单因素条件对丹贝中β-葡萄糖苷酶活性影响的基础上,应用Box-behnken中心组合实验方法,以β-葡萄糖苷酶活性为响应值,进一步优化丹贝的生产工艺,结果表明:蒸煮时间为20min,接种量为1.50%,发酵时间为36h的条件下β-葡萄糖苷酶活性最高,为345.63U,这可为丹贝的工业化生产提供一定的理论依据。
Tempeh is a nutritious food which consists of cooked,de-hulled soybean by growth of Rhizopus oligosporus.In order to acquire a technology of processing tempeh,the single-factor experiments of boiled time,inoculation amount and fermentation time was conducted.For further research,Box-Behnken design（BBD） was employed to optimize the boiled time,inoculation amount and fermentation time.Optimization was studied using response surface methology（RSM）.β-glucosidase activity was as the response value.The optimal conditions was： boiled time of 20min,inoculation amount of 1.5% and fermentation time of 36h.Under this condition,the β-glucosidase activity was 345.63U.This study provided theoretical references for processing tempeh in industry.
出处
《核农学报》
CAS
CSCD
北大核心
2012年第8期1159-1164,共6页
Journal of Nuclear Agricultural Sciences
基金
中央级公益性科研院所基本科研业务费专项
