Optimization of condition for the fermentation process of leek sauce using response surface analysis

In this paper, based on single factor experiments of salt additive amount, soy additive amount, YaPear additive amount, fermentation temperature and fermentation time, the optimal conditions of leek sauce fermentation were studied by response surface method.On the basis of single factor experiments, a quadratic polynomial regression equation of the forecasting model was set up by using a three-factor and three-level Box-Benhnken design.Three factors were soy sauce, YaPear and fermentation temperature.And synthetical mark was as response value.The results showed that optimal fermentation conditions were 8%of salt, 10%of soy, 8%of YaPear, 15℃, 7d, the synthetical mark was 27.1, which was basically correspond to model prediction.The theory for industrial-scale production of leek sauce was provided by this study.