论文部分内容阅读
以发酵温度 35℃、4 0℃和 4 5℃ ,加曲量 4 0 %、2 0 %和 10 % ,加盐量 10 %、14%和18%作为L9(34)正交试验的因素与水平 ,考察其对鱼露氨基酸生成率及鱼露综合质量的影响。结果表明 ,温度对氨基酸生成率有一定影响 ,对鱼露综合质量的影响极显著 ;加盐量对氨基酸生成率有显著影响 ,对鱼露综合质量有极显著影响 ,随着加盐量减少 ,氨基酸生成率和鱼露综合质量都明显增加 ;当加曲量达到 10 %后再增大加曲量 ,对氨基酸生成率及鱼露综合质量的影响都不显著。氨基酸生成率最高的工艺条件为温度 35℃、加盐量 10 %、加曲量为10 %～ 4 0 % ;鱼露综合质量最好的工艺条件为温度 4 5℃、加盐量 10 %、加曲量为 10 %～4 0 % ;最后 ,确定鱼露的速酿最佳工艺条件为温度 4 5℃、加盐量 10 %、加曲量为 4 0 %
The factors of L9 (34) orthogonal test were as follows: fermentation temperature 35 ℃, 40 ℃ and 45 ℃, adding 40%, 20% and 10% of curd, 10%, 14% and 18% Level, examine its fish sauce amino acid formation rate and the quality of fish sauce. The results showed that temperature had a certain influence on the rate of amino acid production and had a significant effect on the comprehensive quality of fish sauce. The amount of salt added had a significant effect on the rate of amino acid production, and had a significant effect on the overall quality of fish sauce. With the decrease of salt addition, Amino acid production rate and the quality of fish sauce were significantly increased; when the amount of music reached 10% and then increase the amount of song, the amino acid production rate and the quality of fish are not significant. The highest amino acid production rate was 35 ℃, 10% salt addition and 10% ~ 40% of the total yield. The best process conditions for the comprehensive quality of fish sauce were temperature 45 ℃, salt addition 10% Add the amount of music is 10% ~ 40%; Finally, the optimum conditions to determine the speed sauce of fish sauce temperature 45 ℃, salt content 10%, plus the amount of song 40%