基于正交试验和响应面法优化甜面酱加工工艺  

Optimization of Processing Technology of Sweet Soybean Paste Based on Orthogonal Test and Response Surface Methodology

作　　者：叶娜[1] 陈诚 冯莉[1] YE Na;CHEN Cheng;FENG Li(School of Catering and Tourism,Guangzhou Institute of Technology,Guangzhou 510075,China;School of Tourism Management,Tianjin Vocational Institute,Tianjin 300350,China)

机构地区：[1]广州工程技术职业学院餐饮旅游学院,广州510075 [2]天津职业大学旅游管理学院,天津300350

出　　处：《中国调味品》2023年第8期150-154,共5页China Condiment

基　　金：2022年广州市高等教育教学质量与教学改革工程教学团队项目(2022JXTD026)。

摘　　要：甜面酱作为发酵类调味品,富含营养物质,主要包含淀粉、蛋白质、脂肪、维生素和矿物质等,它们在降血压、增进食欲和抗氧化方面具有明显的活性功能。传统的甜面酱原料主要以面粉为主,颜色较暗。该试验在甜面酱中加入大豆粉,同时采用低盐固态加工工艺,并在甜面酱发酵过程中加入酵母菌和乳酸菌。采用单因素试验、正交试验和响应面法对甜面酱加工工艺进行优化,研究结果表明,甜面酱最佳加工工艺为面粉和大豆粉比例1∶9、含水量43.56%、收曲时间38 d、菌种种类乳酸菌+酵母菌A+酵母菌B,此时甜面酱的感官评分为92.31。As a fermented condiment,sweet soybean paste is rich in nutrients,which mainly include starch,protein,fat,vitamins and minerals.They have obvious active functions in lowering blood pressure,promoting appetite and anti-oxidation.Traditional sweet soybean paste is mainly flour-based and darker in color.In this test,soybean powder is added into sweet soybean paste,the low-salt solid-state processing technology is adopted at the same time,and yeast and lactic acid bacteria are added during the fermentation process of sweet soybean paste.Single factor test,orthogonal test and response surface method are used to optimize the processing technology of sweet soybean paste.The research results show that the optimal processing technology of sweet soybean paste is the ratio of flour to soybean powder of 1∶9,the water content of 43.56%,the koji-harvesting time of 38 d,the strain types of lactic acid bacteria+yeast A+yeast B.At this time,the sensory score of the sweet soybean paste is 92.31.

关 键 词：甜面酱 正交试验 单因素试验 响应面分析 加工工艺 调味品 

分 类 号：TS264.24[轻工技术与工程—发酵工程]