高盐稀态酱油酿造过程中乳酸发酵条件的研究

Research on Lactic Acid Fermentation Conditions in High-salt Liquid-state Fermentation of Soy Sauce

利用响应面分析法(RSM)优化高盐稀态酱油酿造过程中的乳酸发酵工艺。在对各发酵条件的单因素试验基础上,根据中心组合(Box-Behnken)试验设计原理,选择酱醪温度、乳酸菌添加量、酱醪pH值三因素三水平进行中心组合实验,建立乳酸乙酯含量的二次回归方程,确定高盐稀态酱油酿造工艺中乳酸发酵的最佳条件。结果表明:最佳工艺条件为乳酸菌添加量4.6×106 cfu/mL、酱醪品温27.2℃、酱醪pH 5.6。在最佳工艺条件下发酵所得原油的乳酸乙酯含量达到9.58mg/L,提高18.3%;而且酱油的整体香气浓郁度(特别是酯香)提升明显,口感醇厚、爽口。

The lactic fermentation process of high-salt liquid-state fermentation method of soy sauce is optimized by RSM.According to Box-Behnken test design principle,after the single factor experiment of each fermentation condition,combination test is carried by choosing three factors-levels which are soy sauce mash temperature,lactobacillus adding amount and soy sauce mash pH value.And the quadratic regression equation of ethyl lactate content is constructed,so the optimum condition of lactic fermentation process in high-salt liquid-state fermentation of soy sauce is fixed.The result indicates that the optimum process condition is lactobacillus adding amount of 4.6×106 cfu/mL,soy sauce mash temperature of 27.2℃,and soy sauce mash pH value of 5.6.The ethyl acetate content in crude oil reaches 9.58mg/L,which is increased by 18.3%and soy sauce has strong ester aroma and mellow mouth feel.