Optimization of the Fermentation Conditions of Sweet Oats by Response Surface Methodology

作     者：张泓 黄艳杰 黄志兵 许杨 Hong ZHANG;Yanjie HUANG;Zhibing HUANG;Yang XU

作者机构：中国农业科学院农产品加工研究所北京100193 南昌大学国家重点实验室中德联合研究院江西南昌330047 

基　　金：Major science and technology projects in jiangxi province(2010ZX0100) Basic scientific research business expenses Incremental projects of Chinese academy of agricultural sciences(2013ZL013) 

出 版 物：《Agricultural Science & Technology》 (农业科学与技术（英文版）)

年 卷 期：2014年第15卷第3期

页      码：483-487,498页

摘      要：Objective] The purpose of this study was to evaluate the effects of five variables （steaming time, moisture content before inoculation, inoculation amount, fer-mentation temperature, fermentation time） on the sweetness of sweet oats, obtained the best fermentation conditions. [Method] Plackett-Burman （PB） was to evaluate the effects of five variables, and selected significant factors. The steepest ascent was used to approach the optimal response surface experimental area. The optimal fer-mentation condition was obtained by central composite design and response surface analysis. [Results] It was indicated that moisture content, inoculation amount and fer-mentation temperature had significant influences on the content of the reducing sugars. The optimal conditions of moisture content, inoculation amount and temper-ature were 45.26%, 0.014%（g/g） and 28 ℃, respectively. The predicted value of the reducing sugar content was 13.16 mg/g. [Conclusion] Under the optimal conditions, the content of the reducing sugars in the sweet oats could be up to 12.91 mg/g, which was on the whole consistent with the predictive maximum value.

主 题 词：Sweet oats Fermentation Reducing sugars Response surface methodology 

学科分类：081703[081703] 08[工学] 0817[工学-轻工类] 0836[0836] 082203[082203] 0822[工学-核工程类] 

D　O　I：10.16175/j.cnki.1009-4229.2014.03.008

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