中国调味品
中國調味品
중국조미품
China Condiment
2015年
9期
12-15,25
,共5页
何媛媛%白兴达%李媛%李宏军
何媛媛%白興達%李媛%李宏軍
하원원%백흥체%리원%리굉군
挤压%豆粕%酱油%全氮利用率%发酵
擠壓%豆粕%醬油%全氮利用率%髮酵
제압%두박%장유%전담이용솔%발효
extrusion,soybean meal%soy sauce%total nitrogen utilization ratio%fermentation
以豆粕和面粉的挤出物为原料,以全氮利用率为考察指标,以发酵时间、发酵温度和盐水比例为发酵工艺参数,采用三因素五水平二次旋转正交实验,通过SAS9.1软件进行试验数据处理,得出最佳发酵工艺参数:盐水比例(x1)为94.5%,发酵温度(x2)为46.0℃,发酵时间(x3)为14.5天。此时酱油的全氮利用率为86.5%,与传统蒸煮工艺相比较提高了6.1%。
以豆粕和麵粉的擠齣物為原料,以全氮利用率為攷察指標,以髮酵時間、髮酵溫度和鹽水比例為髮酵工藝參數,採用三因素五水平二次鏇轉正交實驗,通過SAS9.1軟件進行試驗數據處理,得齣最佳髮酵工藝參數:鹽水比例(x1)為94.5%,髮酵溫度(x2)為46.0℃,髮酵時間(x3)為14.5天。此時醬油的全氮利用率為86.5%,與傳統蒸煮工藝相比較提高瞭6.1%。
이두박화면분적제출물위원료,이전담이용솔위고찰지표,이발효시간、발효온도화염수비례위발효공예삼수,채용삼인소오수평이차선전정교실험,통과SAS9.1연건진행시험수거처리,득출최가발효공예삼수:염수비례(x1)위94.5%,발효온도(x2)위46.0℃,발효시간(x3)위14.5천。차시장유적전담이용솔위86.5%,여전통증자공예상비교제고료6.1%。
Take the extruded mixture of soybean meal and wheat flour as material to make soy sauce koji.The total nitrogen utilization ratio is as the indexes,the method of quadratic orthogonal rotating combination design of three factors (the proportion of salt and water,the fermentation temperature and the fermentation time)and five levels is used.The optimized parameters of fermentation process are obtained by SAS9.1.The temperature is 46.0 ℃,the proportion of salt and water is 94.5% and the fermentation time is 14.5 days.The total nitrogen utilization ratio is 86.5% and increased by 6 .1% comparing with that of traditional process.