响应面分析法优化核桃酱油的发酵条件

Optimization of fermentation conditions for preparing walnut soy sauce

以核桃粕为蛋白质原料,氨基态氮含量为指标对核桃酱油的低盐固态发酵工艺进行研究。在单因素实验基础上选取实验因素与水平,根据Box-Benhnken中心组合设计原理和响应面分析法,建立了盐水原料比、发酵温度和发酵时间影响因素与响应值氨基态氮含量间的回归方程预测模型,确定最佳发酵工艺条件为盐水原料比1.65、发酵温度45℃、发酵时间6d。在此条件下,发酵产品中氨基态氮含量均值为0.835g/100mL,与理论值基本相符。

The low-salt solid-state fermentation technology of walnut soy sauce was studied with the formation of amino acid nitrogen as index and walnut meal as raw protein material.The single factor experiment was used to set up the simulated quadratic polynomial regression equation of prediction model about independent variable and response value by using Box-Benhnken central composite design and response surface analysis theory.The results showed that the optimum fermentation conditions were as follows=the ratio of brine and material was 1.65, fermentation temperature was 45℃, fermentation time was 6d.Under above conditions,the amino nitrogen content reached to 0.835g/100mL,which was equal to the predictable value.