白贝自然发酵调味液制备工艺的优化

以新鲜白贝肉为原材料，以氨基酸态氮含量为评价指标，采用单因素试验结合响应面设计试验，对白贝自然发酵调味液的制备工艺进行优化，并分析其理化指标。结果表明：白贝自然发酵调味液最佳制备工艺条件为：食盐添加量14%，烘干温度50 ℃，烘干时间30 min，发酵温度50 ℃，发酵时间16 d。在此优化工艺条件下，自然发酵调味液氨基酸态氮含量为（0.72±0.01）g/100 g，总酸含量为（35.28±0.03）g/L，总氮含量为（1.02±0.01）g/100 g，pH值为5.43±0.02。

Optimization of preparation technology of naturally fermented sauce of Monetaria moneta

Using Monetaria moneta as raw material and amino acid nitrogen content as evaluation indicator, the preparation process of naturally fermented sauce from M. moneta was optimized by single-factor experiments combined with response surface experiments, and the physicochemical indexes were analyzed. The results showed that the optimal preparation conditions for naturally fermented sauce were salt addition 14%, drying temperature 50 ℃, time 30 min, fermentation temperature 50 ℃, and time 16 d. Under these optimization technology conditions, the amino acid nitrogen content, the total acid content, the total nitrogen content, and the pH value were (0.72±0.01) g/100 g, (35.28±0.03) g/L, (1.02±0.01) g/100 g, and 5.43±0.02, respectively.