散布图在质量分析中的应用

Application of dispersion diagram in quality analysis

为确定对酱油出品率有影响的主要因素,应用散布图的统计方法,分析了种曲发芽率、成曲的酶活力以及成熟醅中的氨基酸态氮和出品率的关系,发现酱醅的发酵管理对出品率影响较大。通过对发酵过程中工艺参数和出品率之间关系的研究,得出发酵周期和出品率无关,适当调低前期发酵温度,有利于出品率的提高,后期发酵温度对出品率的影响有待分析。

Dispersion diagram can be applied in determining the influencing factors in Soy Sauce production. This article discusses germination percentage of yeast, activity of zymogene and the relation between nitrogen （ in amine acid）, and soy sauces productivity. The final result proves that fermentation management has a strong effect on productivity in soy sauce production. After analyzing the relation between technical parameters and productivity, no connection is found out between fermenting period and productivity. Moderate reduce in fermenting temperature will improve soy sauce＇s productivity, while temperatures influence in latter fermentation needs to be further studied.