基于响应面法的酱油发酵条件对蛋白质利用率影响分析  

Effect of Soy Sauce Fermentation Conditions on Protein Utilization Rate Based on Response Surface Methodology

作　　者：赵娜[1] 段志霞 王慧[2] ZHAO Na;DUAN Zhi-xia;WANG Hui(Foundation Department of Jiyuan Vocational and Technical College,Jiyuan 459000,China;Nanyang Institute of Technology,Nanyang 473004,China)

机构地区：[1]济源职业技术学院基础部,河南济源459000 [2]南阳理工学院,河南南阳473004

出　　处：《中国调味品》2023年第3期75-78,共4页China Condiment

基　　金：河南省科技厅软科学研究项目(162400410366)。

摘　　要：以大豆蛋白质为原材料,对酱油生产中不同发酵条件下的蛋白质利用率进行测定,在单因素试验基础上,利用响应面法对酱油发酵条件进行优化。试验数据表明,酱油发酵过程中的最佳工艺条件为米曲霉与黑曲霉体积比2∶1、发酵温度45℃、发酵时间100 d、盐水浓度12%,发酵过程中蛋白质利用率达到88.99%。In this paper,soybean protein is used as the raw material to determine the protein utilization rate under different fermentation conditions in the production process of soy sauce.On the basis of single factor test,the fermentation conditions of soy sauce are optimized by response surface methodology.The experimental data show that the optimum technological conditions in the fermentation process of soy sauce are as follows:the volume ratio of Aspergillus oryzae to Aspergillus niger is 2∶1,the fermentation temperature is 45℃,the fermentation time is 100 d and the brine concentration is 12%,the protein utilization rate in the fermentation process reaches 88.99%.

关 键 词：蛋白质利用率 响应面法 发酵工艺 单因素 

分 类 号：TS264.21[轻工技术与工程—发酵工程]