| 试验号 | A橘皮粉添加量 | B盐水浓度 | C发酵温度 | 氨基酸态氮(g/100 mL) |
| 1 | 1 | 1 | 0 | 0.63 |
| 2 | 0 | 0 | 0 | 0.69 |
| 3 | 0 | −1 | −1 | 0.56 |
| 4 | −1 | 0 | 1 | 0.71 |
| 5 | 0 | 0 | 0 | 0.70 |
| 6 | −1 | 1 | 0 | 0.73 |
| 7 | 0 | 0 | 0 | 0.69 |
| 8 | 1 | −1 | 0 | 0.55 |
| 9 | −1 | −1 | 0 | 0.66 |
| 10 | −1 | 0 | −1 | 0.68 |
| 11 | 1 | 0 | −1 | 0.60 |
| 12 | 0 | 0 | 0 | 0.69 |
| 13 | 0 | 0 | 0 | 0.71 |
| 14 | 0 | −1 | 1 | 0.59 |
| 15 | 0 | 1 | 1 | 0.62 |
| 16 | 0 | 1 | −1 | 0.58 |
| 17 | 1 | 0 | 1 | 0.61 |