山杏仁酱油发酵工艺的优化

Study on optimization for fermentation process of prunus armeniaca soy sauce

摘要: 本文采用低盐固态发酵法酿造山杏仁酱油,分别研究了盐水原料比、发酵温度和发酵时间对酱醅氨基氮含量的影响。首先,通过单因素实验确定影响因素及水平,然后,通过L9(34)正交实验确定最佳的发酵工艺。结果表明,最佳的发酵工艺是:盐水原料比为4∶2(v/m),发酵温度为45℃,发酵时间为5d,在此条件下发酵制得的酱油的氨基氮含量为0.563g/100m L。

Abstract: Prunus armeniaca soy sauce was processed through low- salt solid- state fermentation. The effect of fermentation temperature,fermentation time and the ratio of brine and materia on the content of amino acid nitrogen was researched.First,the affecting factors and the levels were selected by single factor experiment,then the optimum fermentation condition was determined by a L9( 34) orthogonal experiment on the basis of single factor experiment.The results showed that the optimum fermentation conditions were: the ratio of brine and material was4∶2( v / m),fermentation temperature was 45℃,fermentation time was 5d. Under above conditions,the amino nitrogen content reached to 0.563 g /100 m L.