Study on optimization for fermentation process of prunus armeniaca soy sauce

Prunus armeniaca soy sauce was processed through low- salt solid- state fermentation. The effect of fermentation temperature,fermentation time and the ratio of brine and materia on the content of amino acid nitrogen was researched.First,the affecting factors and the levels were selected by single factor experiment,then the optimum fermentation condition was determined by a L9( 34) orthogonal experiment on the basis of single factor experiment.The results showed that the optimum fermentation conditions were: the ratio of brine and material was4∶2( v / m),fermentation temperature was 45℃,fermentation time was 5d. Under above conditions,the amino nitrogen content reached to 0.563 g /100 m L.