•  
  •  
 

Abstract

To optimize the fermentation conditions with index of amino acid nitrogen content for inspection of soy sauce fermented by aspergillus oryzae As3.042 by the response surface method. Firstly, the experiment was to determine the optimum fermentation conditions at 40 d of temperature, density of adding salty water and addition of salty water by using single factor experiment. On the basis of single factor experiment with amino acids as examining index, fermentation temperature, density of adding salty water and addition of salty water was optimized by using response surface analysis. the result was gotten, the optimum process for the temperature of 40.28 ℃, density of adding salty water of 9.66%(the percentage of quality) and addition of salty water of 74.70%(the percentage of volume). Under the condition of fermentation, the content of amino acid nitrogen is 0.837 6 g/kg, close to the theoretical value (0.841 g/kg), can provide the basis for practical production.

Publication Date

8-28-2015

First Page

203

Last Page

207

DOI

10.13652/j.issn.1003-5788.2015.04.052

References

[1] 韦公远.天然晒酱的生产工艺[J].食品与药品,2005,7(2):39~40.
[2] 黄持都,鲁绯,张建.豆酱研究进展[J].中国酿造,2010(6):4~7.
[3] 袁圆,纪凤娣,鲁绯.多菌种制曲在原池浇淋酱油制曲工艺中的应用研究[J].中国酿造,2010(7): 53~56.
[4] 徐琳娜,王璋,许时婴.豆瓣酱后熟过程中氨基酸和风味物质的变化[J].中国调味品,2006(9):21~25.
[5] 康蕾,胡茂丰,刘素纯.不同单菌制曲豆酱风味物质及氨基酸分析比较[J].中国酿造,2014(11):140~144.
[6] 吴兰芳,黄舒婷,胡劼莹.基于抗氧化活性的曲霉型豆豉制曲工艺优化[J].食品与机械,2014,30(2):156~161.
[7] 刘邵.食品分析与检验[M]. 武汉: 华中科技大学出版社, 2011:192~194.
[8] 王成恩,黄章俊.基于高斯函数和信赖域更新策略的Kriging响应面法[J].计算机集成制造系统,2011,17(4):740~746.
[9] 乔鑫,李冬生,乔宇.顶空固相微萃取—气质联用分析酿造温度对黄豆酱风味的影响[J]. 湖北农业科学,2011,50(15):3 148~3 155.
[10] 李大鹏,高玉荣,马晶.富含纤溶酶低盐豆酱加工工艺及品质分析[J].中国酿造,2014,33(5):157~160.
[11] 赵建新.传统豆酱发酵过程分析与控制发酵的研究[D].无锡:江南大学,2011.
[12] Ryad A, Lakhdar K, Majda K S, et al. Optimization of the culture medium composition to imptove the production of hyoscyamine in elicited Datura stramonium L. hairy roots using the response surface methodology(REM)[J].International journal of molecular sciences,2010,11(11):4 726~4 740.
[13] Montgomery D C. Design and analysis of experiments[M]. New York:Wiley,2008.
[14] 肖怀秋,李玉珍,林亲录.响应面优化冷榨花生粕酶法制备多肽工艺的研究[J].中国粮油学报,2013,28(9):50~55.
[15] Mason R L, Gunst R F, Hess J L. Statistical design and analysis of experiments: with applications to engineering and science[M]. New York:Wiley,2003.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.