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模糊数学评价与响应面结合优化老北京豆汁儿的发酵工艺
袁钰,李静,罗红霞,邓毛程
0
(北京农业职业学院食品与生物工程系,北京102400;广东轻工职业技术学院,广东高校特色调味品工程技术开发中心(GCZXB1103),广州 510300)
摘要:
以感官评价为指标,通过响应面试验对豆汁儿的发酵工艺参数进行筛选,为克服感官评分法主观性和片面性对结果的影响,利用模糊数学进行进一步验证分析。通过豆汁儿发酵对其菌种进行16S rDNA鉴定,结果表明豆汁儿中存在粪肠球菌分离株(Enterococcus Faecium isolate);豆汁儿发酵最佳工艺参数为:发酵时间24 h、发酵温度37℃和液料比为8:1 g·g-1
关键词:  豆汁儿  发酵  模糊数学  16S rDNA
DOI:10.13610/j.cnki.1672-352x.20200706.018
基金项目:北京市教委科技项目(KM201812448001), 知名专家教学名师特殊支持项目(20181215), 教育部食品营养与安全应用技术协同创新中心项目(XM-16)和北京市财政支持高校建设专项-食品营养与安全应用技术协同创新中心项目(PXM2020-157102-000025)共同资助。
Fuzzy mathematics evaluation combined with response surface to optimize the fermentation process of Beijing Douzhir
YUAN Yu,LI Jing,LUO Hongxia,DENG Maocheng
(Department of Food and Biological Engineering Information, Beijing Vocational College of Agriculture, Beijing 102400;The Center of Guangdong Higher Education for Engineering and Technological Development of Specialty Condiments(GCZXB1103), Guangdong Industry Polytechnic, Guangzhou 510300)
Abstract:
The parameters for soybean juice in the fermentation process were screened by response surface test using sensory evaluation as an indicator. In order to overcome the subjectivity and one-sidedness of sensory evaluation, which may influence the result, check analysis was further conducted using fuzzy mathematics. The identification of 16S rDNA was conducted on the strain obtained after fermentation of Douzhir. The result revealed Enterococcus Faecium isolate could be found in Douzhir; the optimum technological parameters for Douzhir fermentation were as follows: fermentation for 24 h at 37℃ with the liquid-to-material ratio of 8:1 g·g-1.
Key words:  Douzhir  fermentation  fuzzy mathematics  16S rDNA

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