摘要
为得到不含增稠剂、氨基态氮和脂肪酸含量高、营养丰富、易吸收、稳定性好的发酵酸豆奶,研究了乳酸菌和少孢根霉发酵工艺顺序,并通过单因素试验和正交试验的矩阵分析方法,确定接种量、发酵初始p H值、发酵温度和发酵时间对产品氨基氮含量、感官评分和p H的影响。结果表明,发酵工艺最适顺序为先接种乳酸菌,再接种少孢根霉;最佳工艺条件为:大豆与水质量比1∶10磨浆,浆液中先接种4%乳酸菌,42℃发酵5 h、p H值降至4.5、酸豆奶冷却至31℃后,接种3%少孢根霉,发酵18 h。在该条件下制得的产品与单独乳酸菌发酵的产品相比,冷藏后脂肪含量下降明显,为55.8%,脂肪酸含量提高了50.3%。本研究为酸豆奶的工艺改进提供理论依据。
To obtain the sour soybean milk which was higher amino nitrogen and fatty acid,nutritious,absorbable,well stability but without thickeners,the processing order of fermentation were studied. The effects of inoculation amount of lactic acid bacteria,initial pH value,fermentation temperature and fermentation time on amino nitrogen content,sensory evaluation and pH value,were determined by the single factor and orthogonal experiments. The results showed the optimal process orde for fermentation,were inoculated lactic acid bacteria,then inoculated Rhizopus oligosporus Saito.the optimal process was firstly fermented at 42 ℃ for 5h with 4% of lactic acid bacteria with the mass ratio of soybean and water at 1 ∶ 10,and adjusted pH to 4. 5 and cooled to 31 ℃,then fermented for 18 h with 3% of Rhizopus oligosporus saito. Under this condition,the fat content and fatty acid content of the products changed significantly compared with the fermantation of lactic acid bacteria. The results showed that the fat content decreased by 55. 8%,whereas the fatty acid content increased by 50. 3%. The research provided theoretical basis for the process improvement of sour soybean milk.
出处
《核农学报》
CAS
CSCD
北大核心
2016年第3期525-532,共8页
Journal of Nuclear Agricultural Sciences
基金
河北科技师范学院计划项目(CXTD2012)
关键词
豆奶
乳酸菌
少孢根霉菌
两步发酵
soybean milk
lactic acid bacteria
Rhizopus oligosporus Saito
two-step fermentation
