中文摘要：

通过三因素五水平二次旋转正交组合试验,优化挤压膨化面粉豆粕混合物酿造面酱制曲工艺参数,利用响应曲面法分析了低温挤压膨化物酿造面酱过程中与制曲工艺直接相关的制曲温度、润水量、制曲时间等因素对种曲中性蛋白酶活力指标的影响规律,最终得到低温挤压膨化面粉豆粕混合物酿造面酱的最优制曲工艺参数：制曲温度为33-33.5℃,润水量为94%-100%,制曲时间为39-42h。

英文摘要：

A quadratic interactive design of three factors and five levels is carried out to optimize the process parameters of brewing flour paste with the mixture of soybean meal and flour as materials. Response surface methodology is employed to analyze the effect of fermentation factors on the investigated indexes.The fermentation factors include starter-making temperature,water amount and starter-making time and the investigated indexes are saccharifying enzyme activity,amylase activity, neutral protease activity,water content and spores number.The optimal process parameters of brewing flour paste with the mixture of soybean meal and flour as materials are as follows：the starter-making temperature is 33-33.5 ℃,the water content is 94%-100%,and the starter-making time is 39-42 h.