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投稿时间：2018-08-02
投稿时间：2018-08-02
中文摘要: 发酵条件对酱油发酵蛋白质利用率有重要的影响，以非转基因大豆为蛋白质原料，蛋白质利用率为指标，在单因素试验基础上，利用响应面优化法对大豆酱油的低盐固态发酵工艺进行研究。确定最佳工艺条件为米曲霉∶黑曲霉=2.09∶1（体积比），发酵温度43℃，发酵时间101d，拌曲盐水浓度12%。在该条件下发酵所得蛋白质利用率为88.99%，与理论值基本相符。
Abstract:The fermentation conditions have an important influence on the utilization rate of protein of soy sauce fermentation.The non-genetically modified soybean was used as the protein material and the utilization rate of protein as an indicator.Based on the single factor experiment，the low-salt solid state fermentation process of soybean soy sauce was optimized by using response surface optimization.The optimal conditions were as follows：ratio of Aspergillus oryzae and Aspergillus niger 2.09∶1（volume ratio），fermentation temperature 43 ℃，fermentation time 101 d and the concentration of the brine 12%.The utilization rate of protein obtained by fermentation under this condition was 88.99%，which was coincident with the theory.
keywords: response surface method soy sauce utilization rate of protein single-factor fermentation technique
文章编号：201906010 中图分类号： 文献标志码：
基金项目:四川省教育厅课题（17ZB0268）
| Author Name | Affiliation |
| ZHANG Feng-ying，SUI Ming | Department Wine and Food Engineering，Sichuan Technology and Business College，Dujiangyan 611830，Sichuan，China |
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