Optimization of Production Process of Soybean Paste and Color Analysis Based on Response Surface Methodology
With local soybeans and flour from Hebi as the raw materials,a mixture of Aspergillus niger and Aspergillus oryzae(the mass ratio of 1:1)as the fermentation agent,the fermentation temperature(30,36,42 ℃),fermentation time(35,40,45 d),and brine concentration(accounting for 10％,15％,20％of mass of solid substances)are adjusted to produce fermented soybean paste.The fermentation process is optimized by response surface methodology,and the color difference,sensory score,reducing sugar,amino acid nitrogen and main volatile flavor substances of the fermented soybean paste are compared and analyzed.The results show that the soybean paste fermented under the conditions of brine concentration of 15％,fermentation temperature of 36 ℃ and fermentation time of 35 d has the best effect,and its sensory score can reach 48.2±1.73(full score of 50).The L*value is 47.57±1.62,the a*value is 11.49±2.74,and the b*value is 36.32±1.73.The reducing sugar content is 12.55％,and the amino acid nitrogen content is 0.683 1 g/100 g.Using this method for fermentation of soybean paste can make it bright in color,rich in sauce aroma,moderate in saltiness aroma,and good in morphology.
fermented soybean pasteresponse surface methodologyproduction process optimization
万方数据
维普
