Optimization of Formula for Morchella esculenta Brewed Soy Sauce Based on Principal Component Analysis
In this study,with Morchella esculenta as the raw material,single factor test is conducted on the mass ratio of Morchella esculenta to fresh soybeans,salt addition amount and fermentation time.Sensory evaluation is carried out and physicochemical indexes(total nitrogen,amino acid nitrogen,soluble saltless solid)are measured,so as to determine the optimal range of each factor,and then orthogonal test design is used to optimize the formula for Morchella esculenta brewed soy sauce.Meanwhile,principal component analysis is used to analyze the test results,in order to determine the contribution rate of each measured index to the quality of Morchella esculenta brewed soy sauce.The results show that the optimal formula for Morchella esculenta brewed soy sauce is the mass ratio of Morchella esculenta to fresh soybeans of 2∶1,salt addition amount of 10%and fermentation time of 17 d.The soy sauce brewed with this formula has mellow taste and strong aroma,with high nutritional value and good health functions.At the same time,the eigenvalues of total nitrogen content and amino acid nitrogen content are both greater than 1,with the cumulative variance contribution rate of 99.526%,which can be used as the principal components for comparative analysis of the quality of Morchella esculenta brewed soy sauce.This study has provided a theoretical basis and technical support for the industrial production of Morchella esculenta brewed soy sauce.
Morchella esculentabrewed soy sauceformula optimizationprincipal component analysisorthogonal test
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