单 位：
西华大学生物工程学院;四川旅游学院烹饪系
关键词：
Box-Behnken法;优化;郫县豆瓣;制曲工艺
摘 要：
本实验采用Box-Behnken法分析优化郫县豆瓣制曲工艺。在单因素试验的基础上,选取曲精量、制曲温度、制曲时间为响应因素,以成曲质量指标(蛋白酶活力和α-淀粉酶活力)综合评分为响应值,建立回归模型,并结合实际操作情况,得出郫县豆瓣最佳制曲工艺条件为:曲精量0.28%、制曲温度33.50℃、制曲时间32.50 h,此时成曲质量指标综合评分为98.23。
译 名：
Optimization of the Preparation of Pi'xian Bean Sauce Koji by Response Surface Methodology
作 者：
MENG Tian;HUANG Tao-rui;LI Yu-feng;Department of Cuisine, Sichuan Tourism University;College of Bioengineering, Xihua University;
关键词：
Box-Behnken design;;optimization;;Pi'xian bean sauce;;koji preparation
摘 要：
Response surface methodology using Box-Behnken design was employed to optimize the preparation of Pi'xian bean sauce koji. Based on single-factor experiments, inoculum amount, koji-making temperature and time were chosen as independent variables, and the comprehensive evaluation score of koji quality indicators(protease activity and α-amylase activity) was the response variable. As a result, a mathematical model was established by Box-Behnken design. The optimal preparation conditions for Pi'xian bean sauce koji under actual operation circumstances were determined as 0.28%, 33.50 ℃ and 32.50 h for inoculum amount, koji-making temperature and time, respectively. The resulting product exhibited a comprehensive quality score of 98.23.
