【摘要】 对酱油曲固态低盐发酵的影响因素进行了分析,通过单因素试验,确定了参数的变化范围,运用Box-behnken设计原理对酱醅含水量、酱醅含盐量、发酵温度、发酵时间四因素进行设计、试验,并以氨基酸态氮得率作为响应值,通过方差分析和响应面分析,明确了各因素的一次项、二次项及交互项的影响,优化后的酱醅低盐发酵最佳工艺条件为:酱醅含水量60%、酱醅含盐量11%、发酵温度45℃、发酵时间18d,该条件下氨基酸态氮得率为0.8685g/100ml。更多还原

【Abstract】 The factors affecting the solid-state and low-salt fermentation of soy sauce paste were investigated in the present study. The variation range of parameters was determined by single-factor test. Then four factors such as water content, salt content, fermentation period and temperature were tested by Box-Behnken design. Finally using amino acid nitrogen yield as the response value, the effects of one degree term, quadratic term and interaction term of various factors were clarified through variance analysis and response surface analysis. The results showed that the optimum water content, salt content, fermentation period and temperature were 60%, 11%, 15 days and 45 ℃, respectively. Under this condition, the yield of amino acid nitrogen was 0.8685 g/100 ml.更多还原