Study on the Optimization of Solid State Fermentation Conditions of Soy Sauce by Using BP Neural Network

Abstract:

Soy sauce is a kind of Chinese traditional fermented condiment. The main mechanism of soy sauce production is the decomposition of raw protein into amino acids using protease formed by Aspergillus oryzae，and the late fermentation flavor，shower oil，sterilization and blending into. This paper studies the characteristics of the protease formed by Aspergillus oryzae in different temperature，pH and salinity conditions analysis，and by using BP neural network to optimize the protease hydrolyse conditions. The results show：the best effect condition of 42 ℃，pH 7.0，salinity is 0 °Bé. With the above research results as the foundation，carries on the scale of the experiment，the results showed that：the shop tests the optimal fermentation conditions for a temperature of 42 ℃，the whole salinity 18 °Bé，and salt water ratio is 1∶2，pouring 3 times/day.