采用沪酿2.14球拟酵母增香的酱油发酵工艺优化

Optimization techniques in soy sauce formation applying HuNiang 2.14 Torulopsis

以酱油的挥发性香气物质为考察对象,采用响应面分析法(RSM)优化了低盐固态淋浇发酵酱油后期添加沪酿2.14球拟酵母的工艺过程(参数)。在发酵温度、添加时间、添加量单因素试验的基础上,根据中心组合(Box-Benhnken)试验设计原理,采用3因素3水平的响应面分析法。通过Design Expert软件分析得到回归模型并进行方差分析,得到最优工艺参数为发酵温度32℃,添加时间21d,添加量1.4%。在此工艺条件下,实际测得的酱油氨基酸态氮为1.43g/100mL(平均值),与理论预测值的相对误差仅0.69%,说明回归方程与实际情况拟合较好。

In this paper, the process parameters of low-salt solid-state soy sauce fermentation with spraying-extraction were optimized by investigating the volatile aroma components and response surface methodology （RSM）. Based on single factor experiment of fermentation temperature, add time and amount, and the principle of Box-Benhnken, we used three factors and three levels of response surface methodology. Analyzed from Design ex- pert software, we got regression model and variance to obtain the optimal process parameters： fermentation temperature of 32℃, addition in 21 d and addition at the rate of 1.4%. In this process, the average ammoniaeal nitrogen of the soy sauce was 1.43g/100ml, with only 0.69% relative error of the theoretical predictions, which means that the regression equation fits well with the actual situation.