混菌发酵消减大米中镉的工艺优化
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(湖南农业大学食品科技学院,湖南 长沙 410128)

作者简介:

陈瑶,女,湖南农业大学在读硕士研究生。

通讯作者:

吴卫国(1968—),男,湖南农业大学教授,博士。E-mail: 1061051403@qq.com

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基金项目:

2017年湖南省研究生科研创新项目(编号:CX2017B375);农业部、财政部专项(编号:农办财函 \[2016\] 6号)


Optimization of the technology for reducing cadmium in rice by mixed fermentation
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(College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China)

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    摘要:

    以镉含量为0.977 8 mg/kg的超标大米为原料,脱镉率为衡量指标,利用单因素试验和Box-behnken中心组合试验对罗伊氏乳杆菌+发酵乳杆菌+植物乳杆菌(体积比=111)发酵消减大米中镉的工艺条件进行优化,重点考察发酵温度、发酵时间、大米粒度、料液比、接种量对脱镉率的影响。结果表明:罗伊氏乳杆菌+发酵乳杆菌+植物乳杆菌(体积比=111)发酵消减大米中镉的最佳工艺条件为大米粒度40目,接种量3%,料液比15 (g/mL),温度37 ℃,时间21 h,该工艺条件下脱镉率可达到89.98%,与模型预测值(89.736 2%)相近。

    Abstract:

    Rice with cadmium content of 0.977 8 mg/kg was studied as the main material, its cadmium removal rate was regard as the basic measuring index. The process parameters of reducing techniques for cadmium-tainted rice were optimized by single factor test and Box-behnken response surface design. The investigation were focused on the effects of temperature, time, mesh number of rice, solid-liquid ratio, and inoculation amount. The optimal parameters were found as follows: mesh number of rice 40, inoculation amount 3, solid-liquid ratio 15, treated at 37 ℃ for 21 h. Under this optimum conditions, the cadmium removal rate was 89.98%, which was similar to the predicted value of 89.736 2%.

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引用本文

陈瑶,廖卢艳,吴卫国.混菌发酵消减大米中镉的工艺优化[J].食品与机械,2017,33(8):44-49,171.
CHENYao, LIAOLuyan, WUWeiguo. Optimization of the technology for reducing cadmium in rice by mixed fermentation[J]. Food & Machinery,2017,33(8):44-49,171.

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  • 在线发布日期: 2023-03-10
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