【摘要】 以发酵温度 35℃、4 0℃和 4 5℃ ,加曲量 4 0 %、2 0 %和 10 % ,加盐量 10 %、14%和18%作为L9(34)正交试验的因素与水平 ,考察其对鱼露氨基酸生成率及鱼露综合质量的影响。结果表明 ,温度对氨基酸生成率有一定影响 ,对鱼露综合质量的影响极显著 ;加盐量对氨基酸生成率有显著影响 ,对鱼露综合质量有极显著影响 ,随着加盐量减少 ,氨基酸生成率和鱼露综合质量都明显增加 ;当加曲量达到 10 %后再增大加曲量 ,对氨基酸生成率及鱼露综合质量的影响都不显著。氨基酸生成率最高的工艺条件为温度 35℃、加盐量 10 %、加曲量为10 %～ 4 0 % ;鱼露综合质量最好的工艺条件为温度 4 5℃、加盐量 10 %、加曲量为 10 %～4 0 % ;最后 ,确定鱼露的速酿最佳工艺条件为温度 4 5℃、加盐量 10 %、加曲量为 4 0 %更多还原

【Abstract】 The L 9(3 4) orthogonal experiments were carried out to inspect the effects of technological conditions of fermentation process on two important indexes of fish sauce, the percent conversion of amino acids and the comprehensive quality. The conditions of the orthogonal experiments were that the temperatures were 35℃,40℃ and 45℃, the percentages of koji were 40%, 20% and 10% and the percentages of salt were 10%, 14% and 18%. The results indicated that the temperature affected the percent conversion of amino acids to some degree but the comprehensive quality of fish sauce remarkably, that the percentage of salt played the utmost important role in the enhancement of the indexes and that the influence from the increasing of the percentage of koji from 10% to 40% was not prominent. The highest percent conversion of amino acids and the best comprehensive quality of fish sauce required the temperatures were 35℃ and 45℃ respectively, the percentage of salt was 10% and the range of the percentage of koji was 10%～40%. The optimal technological conditions of fermentation process, which is that the temperature is 35℃, the salt is 10% and the percentage and koji is 40%, were selected.更多还原