响应面法优化淋浇发酵工艺改进酿造酱油色泽的研究  

Optimization of Spraying Extraction Fermentation Technology for Enhancing Coluor Index of Fermentating Sauce Using Response Surface Method

作　　者：蒋予箭[1] 陈敏[1] 张海珍[1] 励建荣[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2010年第3期113-119,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划项目(2007C22001)

摘　　要：利用响应面分析法(RSM)优化低盐固态酱油淋浇发酵工艺。在发酵温度、盐水浓度、淋浇周期单因素试验的基础上,根据中心组合(Box-Benhnken)试验设计原理,采用三因素三水平的响应面分析法。通过SAS软件分析得到回归模型并进行方差分析,得到最优工艺参数是:发酵温度43.4℃,盐水质量分数17.65%,淋浇周期2.0d/次。在此工艺下,实际测得的酱油红色指数为5.17(平均值),与理论预测值的相对误差仅0.58%,说明回归方程与实际情况拟合较好。新工艺比优化前淋浇发酵工艺酱油的红色指数(4.52)提高14%,淋浇组原料蛋白质利用率比对照组提高13.7%。In this paper,the fermentation technology of low-salt and solid-state fermentation with Spraying-extraction were optimized by response surface method （RSM）.Fermentation temperature,the concentration of brine,sprayingextraction cycle and their levels were determined by one-factor tests.Subsequently,the Box-Benhnken experimental design with 3 factors and 3 levels was performed,and the factors influencing the technological parameters were estimated by quadratic regression analysis with interaction terms.Set red index as the response value,the effects of various factors were estimated through variance analysis and response surface analysis.The results showed that optimum fermentation temperature,concentration of brine and spraying-extraction cycle were 43.4℃,16.8°Bè,2.0 days,respectively.Under these conditions,the red index of soy sauce was 5.17.The experimental values agree with those predicted value from the regression model with a relative error of 0.58%,indicating a good fitness.The red index increased 14% using the optimized medium.The protein ultilization rate increased 13.7%.

关 键 词：酱油 低盐固态发酵 淋浇 红色指数 响应面法 

分 类 号：TS264.21[轻工技术与工程—发酵工程]