Optimization of fermentation conditions for preparing walnut soy sauce
-
摘要: 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。Abstract: 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.
-
[1] 于海玲, 姚永明.发酵酱油制曲工艺的化学实验研究[J].中国调味品, 2011, 36 (4) :69-71. [2] 黄持都, 鲁绯, 纪凤娣, 等.酱油研究进展[J].中国酿造, 2009, 10:7-9. [3] 戴宝合.野生植物资源学[M].北京:中国农业出版社, 2000:89-90. [4] 王丰俊, 王建中, 周鸿升, 等.核桃产品开发技术进展[J].河北林果研究, 2009, 24 (3) :301-304. [5] 史双枝, 李疆, 王新刚.核桃蛋白质的开发现状及前景[J].安徽农学通报, 2008, 14 (7) :93-94. [6] 王丰俊, 王希群, 李保国, 等.核桃酱油的开发及市场潜力分析[J].中国调味品, 2011, 36 (5) :116-120. [7] 张庆祝, 丁晓雯, 陈宗道, 等.核桃蛋白质研究进展[J].粮食与油脂, 2003, 5:21-23. [8] 毛晓英, 华欲飞, 卢伟.核桃蛋白质的研究进展[J].食品工业科技, 2009, 30 (9) :328-330. [9] 魏鹏飞, 冯杰, 王栋, 等.响应面法优化酱油生产用大曲培养基[J].食品与生物技术学报, 2011, 30 (3) :422-426. [10] 蔺立杰, 赵媛, 王建中, 等.核桃酱油制曲条件的优化[J].食品与发酵工业, 2012, 38 (5) :96-100. [11] 林祖申.酱油生产技术问答[M].北京:中国轻工业出版社, 2007:69-70. [12] 徐向宏, 何明珠.实验设计与Design-Expert、SPSS应用[M].北京:科学出版社, 2010:154-155. [13] 陈莉, 屠康, 王海, 等.采用响应面曲面法对采后红富士苹果热处理条件的优化[J].农业工程学报, 2006, 22 (2) :159-163.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
