摘要
该实验采用正交表L2 7(3 13 )安排白腐乳后期发酵工艺条件 ,探讨了在后期发酵过程中蛋白酶、NaCl、酒精度、脂肪酶和时间等五个因子对腐乳产氨基酸指数的影响情况。通过正交二次多项式的回归分析 ,得出了各因子与氨基酸态氮产量间的经验定量公式。优化结果表明 ,采用酶法低盐保温后期发酵新工艺 ,能将后期发酵时间缩短到 10～ 12天 ,即可生产出氨基酸态氮含量高达 1 75 g/ 10 0 g (干基 )的白腐乳 ,其质构。
The straight-cross experiment table L 27 (3 13 )was adopted to arrange parameters of post-fermentation of white sufu in this ex periment.The effects of five factors(protease,Nacl,alcohol concentration,lipase, time)on the amino acid index during the ripening of sufu were studied.An empiric al quantitative formula expressing the relationship between various factors and the productivity of Nitrogen of amino acid was obtained by using the regression analysis of straight-cross quadratic multinomial.The optimization results indica ted that applying the lower salt and temperature-maintaining post-fermentation t echnology,the ripening period was shortened to 10～12 days,the final N of amino acid of white sufu being as high as 1 75g/100g dry sufu,its texture,colour etc. meeting the quality requirements.
出处
《中国酿造》
CAS
北大核心
2001年第5期28-30,36,共4页
China Brewing
关键词
白腐乳
正交实验
低盐
后期发酵
工艺条件
sufu
post-fermentation
straight-cross experiment
p rotease
lipase
lower salt
regression analysis
actinomucor
