响应面法优化米糠发酵工艺研究

doi:10.16174/j.issn.1673-4645.2025.01.002

摘要/Abstract

摘要： 本试验旨在应用响应面法（Response surface method, RSM）优化米糠发酵工艺，作为一种稳定化方法延长其贮存期。在单因素试验基础上，选定含水量、菌种接种量、发酵温度和发酵时间4个因素为自变量，以发酵米糠酸价为响应值，设计4因素3水平的响应面试验优化米糠的发酵工艺，并以优化的工艺发酵米糠，测定其营养成分。结果表明，在含水量为48%，菌种接种量为0.078%，发酵温度为30℃，发酵时间为6d的条件下，发酵米糠酸价最低，为6.39 KOHmg/g。与未发酵米糠对比，发酵米糠的粗蛋白相对含量（干基）显著增加（P＜0.05），粗纤维、中性洗涤纤维和酸性洗涤纤维含量显著下降（P＜0.05），总酸、总酚、酸溶蛋白及还原糖含量显著增加（P＜0.05），pH值显著下降（P＜0.05）；且发酵米糠的酸价较未发酵低63.24KOH mg/g。此工艺下，测定的酸价较未发酵米糠低 55.95 KOH mg/g，准确度高，且可以稳定米糠并提高其营养价值。

关键词: 米糠, 稳定化, 营养价值, 酸价, 发酵, 响应面法

中图分类号: S828；S816

穆永强, 宋海宁, 高一鸣, 白洁, 孟庆维, 李建平. 响应面法优化米糠发酵工艺研究[J]. 中国猪业, 2025, 20(1): 12-25.

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