响应面法优化全豆腐乳后期发酵条件的研究

摘要

Response surface methodology (RSM)is applied to optimize the anaphase fermentation of whole-bean sufu. Based on single experiment, NaCl amount, fermentation temperature, liquor amount are chosen as influencing factors,and the cycle of fermentation,the score of quality are select-ed as response values,the mathematical model is established by Box-Behnken central composite de-sign .The optimal fermentation conditions are determined as follows:NaCl amount of 1 2%,fermenta-tion temperature of 29 ℃,liquor amount of 11.70%.Under such optimal conditions,the cycle of fer-mentation is 7 .0 weeks;the score of quality is 9 .0 .The cycle of fermentation is shorter and the score of quality is higher.%采用响应面法优化全豆腐乳后期发酵条件，即在单因素试验的基础上，选取发酵温度、食盐用量、白酒添加量为影响因子，以腐乳的发酵周期和品质综合评分为响应值，应用Box-Behnken 中心组合试验设计建立数学模型。研究结果表明：全豆腐乳后期发酵的最优工艺条件为食盐用量10％（以腐乳毛坯重量计）、发酵温度29℃、酒精添加量11．70％（以腐乳毛坯重量计）。在此最优工艺条件下，全豆腐乳的发酵周期为7．0周，品质综合评分为9．0分，发酵周期较短，品质综合评分最高。