挤压豆粕发酵工艺参数对酱油全氮利用率的影响  

Influence of Fermentation Process with Extruded Mixture of Soybean Meal and Wheat Flour on Total Nitrogen Utilization Ratio of Soy Sauce

作　　者：何媛媛[1] 白兴达[1] 李媛[1] 李宏军[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091

出　　处：《中国调味品》2015年第9期12-15,25,共5页China Condiment

基　　金：山东省科技发展计划项目(2013GSF12108)

摘　　要：以豆粕和面粉的挤出物为原料,以全氮利用率为考察指标,以发酵时间、发酵温度和盐水比例为发酵工艺参数,采用三因素五水平二次旋转正交实验,通过SAS9.1软件进行试验数据处理,得出最佳发酵工艺参数:盐水比例(x1)为94.5%,发酵温度(x2)为46.0℃,发酵时间(x3)为14.5天。此时酱油的全氮利用率为86.5%,与传统蒸煮工艺相比较提高了6.1%。Take the extruded mixture of soybean meal and wheat flour as material to make soy sauce koji.The total nitrogen utilization ratio is as the indexes,the method of quadratic orthogonal rotating combination design of three factors （the proportion of salt and water,the fermentation temperature and the fermentation time）and five levels is used.The optimized parameters of fermentation process are obtained by SAS9.1.The temperature is 46.0 ℃,the proportion of salt and water is 94.5% and the fermentation time is 14.5 days.The total nitrogen utilization ratio is 86.5% and increased by 6 .1% comparing with that of traditional process.

关 键 词：挤压 豆粕 酱油 全氮利用率 发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]