基于主成分分析优化羊肚菌酿造酱油配方  

Optimization of Formula for Morchella esculenta Brewed Soy Sauce Based on Principal Component Analysis

作　　者：邓健 DENG Jian(Shanxi Vocational College of Tourism,Taiyuan 030031,China)

机构地区：[1]山西旅游职业学院,太原030031

出　　处：《中国调味品》2024年第6期152-156,共5页China Condiment

基　　金：中国智慧工程研究会职业素养专业委员会重点课题(ZHGC81720)。

摘　　要：该研究以羊肚菌为原料,针对羊肚菌与鲜黄豆的质量比、盐添加量、发酵时间做单因素试验,进行感官评价和理化指标(总氮、氨基酸态氮、可溶性无盐固形物)测定,从而确定各因素的最佳范围。进而采用正交试验设计对羊肚菌酿造酱油的配方进行优化;同时利用主成分分析对试验结果进行分析,确定各测定指标对羊肚菌酿造酱油品质的贡献率。结果表明,羊肚菌酿造酱油的最佳配方为羊肚菌与鲜黄豆的质量比2∶1、盐添加量10%、发酵时间17 d;该配方酿造的酱油口感醇厚、香气浓郁,具有较高的营养价值和较好的保健功能;同时总氮含量和氨基酸态氮含量特征值均大于1,其累计方差贡献率为99.526%,可以作为羊肚菌酿造酱油品质的主成分进行比较分析。该研究为羊肚菌酿造酱油的工业化生产提供了理论依据和技术支持。In this study,with Morchella esculenta as the raw material,single factor test is conducted on the mass ratio of Morchella esculenta to fresh soybeans,salt addition amount and fermentation time.Sensory evaluation is carried out and physicochemical indexes(total nitrogen,amino acid nitrogen,soluble saltless solid)are measured,so as to determine the optimal range of each factor,and then orthogonal test design is used to optimize the formula for Morchella esculenta brewed soy sauce.Meanwhile,principal component analysis is used to analyze the test results,in order to determine the contribution rate of each measured index to the quality of Morchella esculenta brewed soy sauce.The results show that the optimal formula for Morchella esculenta brewed soy sauce is the mass ratio of Morchella esculenta to fresh soybeans of 2∶1,salt addition amount of 10%and fermentation time of 17 d.The soy sauce brewed with this formula has mellow taste and strong aroma,with high nutritional value and good health functions.At the same time,the eigenvalues of total nitrogen content and amino acid nitrogen content are both greater than 1,with the cumulative variance contribution rate of 99.526%,which can be used as the principal components for comparative analysis of the quality of Morchella esculenta brewed soy sauce.This study has provided a theoretical basis and technical support for the industrial production of Morchella esculenta brewed soy sauce.

关 键 词：羊肚菌 酿造酱油 配方优化 主成分分析 正交试验 

分 类 号：TS264.21[轻工技术与工程—发酵工程]