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 |