两步发酵法制备酸豆奶最佳条件研究

发布时间：2018-04-02 15:25

  本文选题：豆奶　切入点：乳酸菌　出处：《核农学报》2016年03期

【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。
[Abstract]:In order to obtain fermented soybean milk containing no thickener, high content of amino nitrogen and fatty acid, rich nutrition, easy absorption and good stability, the fermentation process sequence of lactic acid bacteria and Rhizopus oligosporium was studied.The effects of inoculation amount, initial pH value of fermentation, fermentation temperature and fermentation time on amino nitrogen content, sensory score and pH were determined by matrix analysis method of single factor test and orthogonal experiment.The results showed that the optimum sequence of fermentation process was to inoculate lactic acid bacteria first, then to inoculate Rhizopus oligosporium, and the optimum technological conditions were as follows: the ratio of soybean to water was 1:10,The pH value of 4% lactic acid bacteria was reduced to 4.5 after fermentation at 42 鈩，

本文编号：1701009