试验采用响应面分析法优化紫苏粕和豆粕共发酵生产风味紫苏酱的制曲培养基配方。结果表明最优制曲培养基配方为紫苏粕添加量37 g、豆粕添加量63 g、面粉添加量18．5 g、100 g 干曲料加水量92 mL。验证实验结果表明：中性蛋白酶活力达到2293．68 U／g，与理论值2286．98 U／g 相差0．29％。因此，利用响应面法对紫苏粕和豆粕共发酵生产风味紫苏酱的制曲培养基配方进行优化合理可行，为工业化生产风味紫苏酱提供工艺参数。%In the experiment,Response Surface Methodology is employed to optimize the koji-making media formula for fermenting the dregs of Perilla frutescens and soybean meal for producing Perilla frutescens sauce. The results illustrate that the optimal media formula include the following parameters:the amount of Perilla frutescens,soybean meal and flour is 37,63,18.5 g respectively. The ratio of raw material to water is 100∶92 (g/mL).The results of verification tests illustrate that the activity of neutral proteinase is 2293.68 U/g, 0.29% higher than the theoretical value 2286.98 U/g.In conclusion,the exploitation of RSM to optimize the koji-making media formula for fermenting the dregs of Perilla frutescens and soybean meal for producing Perilla frutescens sauce is reasonable and feasible, which would provide processing parameters for the future industrial production.
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