低盐固态酱油淋浇发酵工艺优化  

Optimization of Spraying Extraction Process Parameters for Soy Sauce Under Low Salt and Solid State Fermentation Using Response Surface Methodology

作　　者：陈敏[1] 蒋予箭[1] 沈忱[1] 张海珍[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,硕士副教授浙江杭州310035

出　　处：《食品与发酵工业》2010年第8期97-101,共5页Food and Fermentation Industries

基　　金：浙江省科技计划项目(2007C22001)

摘　　要：以豆粕、麸皮为原料,对低盐固态酱油淋浇发酵工艺参数进行优化。以一淋原油中氨基酸态氮含量为评价指标,开展了发酵温度、盐水浓度和淋浇周期单因素试验。在此基础上,采用Box-Benhnken响应面分析法,设计了3因素3水平试验,通过SAS软件分析得到回归模型并进行了方差分析,优化的工艺参数为:发酵温度43.1℃,盐水浓度为14.8°Bè,淋浇周期为2.5 d/次。在此工艺下一淋原油中氨态氮含量达到11.4 g/L,与回归模型的预测值相对误差仅0.88%,回归方程与实际情况拟合较好。In this paper, the process parameters of low-sah and solid-state fermentation with Spraying-extraction were investigated by using soybean, bran as raw material. The variation range of parameters was determined by single factor experiment. Then three factors such as temperature, concentration of brine and spraying-extraction cycle were optimized by response surface method. Using amino acids contents 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 43.1℃ , 14.8°Be, 2.5 days, respectively. Under these conditions, the amino acids content of soy sauce was 1. 14g/100 mL. The experimental values agree with those predicted from the regression model within a relative error of 0.88% , indicating a good fitness.

关 键 词：酱油 低盐固态发酵 淋浇 氨态氮 响应面法 

分 类 号：TS264.21[轻工技术与工程—发酵工程]