Abstract:

The factors affecting the solid-state and low-salt fermentation of soy sauce paste were investigated in the present study. The variation range of parameters was determined by single-factor test. Then four factors such as water content, salt content, fermentation period and temperature were tested by Box-Behnken design. Finally using amino acid nitrogen yield as the response value, the effects of one degree term, quadratic term and interaction term of various factors were clarified through variance analysis and response surface analysis. The results showed that the optimum water content, salt content, fermentation period and temperature were 60%, 11%, 15 days and 45 ℃, respectively. Under this condition, the yield of amino acid nitrogen was 0.8685 g/100 ml.

Key words: soy sauce paste, solid-state and low-salt, fermentation, optimization