以酱油的挥发性香气物质为考察对象,采用响应面分析法(RSM)优化了低盐固态淋浇发酵酱油后期添加沪酿2.14球拟酵母的工艺过程(参数).在发酵温度、添加时间、添加量单因素试验的基础上,根据中心组合(Box-Benhnken)试验设计原理,采用3因素3水平的响应面分析法.通过Design Expert软件分析得到同归模型并进行方差分析,得到最优工艺参数为发酵温度32℃,添加时间21d,添加量1.4％.在此工艺条件下,实际测得的酱油氨基酸态氮为1.43g/100mL(平均值),与理论预测值的相对误差仅0.69％,说明回归方程与实际情况拟合较好.

 In this paper, the process parameters of low-salt solid-state soy sauce fermentation with spraying-extraction were optimized by investigating the volatile aroma components and response surface methodology(RSM). Based on single factor experiment of fermentation temperature, add time and amount, and the principle of Box-Benhnken, we used three factors and three levels of response surface methodology. Analyzed from Design expert software, we got regression model and variance to obtain the optimal process parameters: fermentation temperature of 32℃, addition in 21d and addition at the rate of 1.4%. In this process, the average ammoniacal nitrogen of the soy sauce was 1.43g/100ml, with only 0.69% relative error of the theoretical predictions, which means that the regression equation fits well with the actual situation.