酵母菌发酵大豆粉去除豆腥味的研究及其应用

发布时间：2018-08-01 09:39

【摘要】：大豆的营养成分含量非常丰富,是廉价且重要的蛋白质来源,是人体健康食品,其多不饱和脂类物质含量较高,却导致了大豆产业发展最不利的因素-豆腥味。豆腥味广泛存在于传统豆制品和现代大豆加工制品中,人们基本难以接受,而现如今,大部分的去腥方法如转基因大豆、添加大量食品添加剂等,往往会引起人们对食品安全的担忧。为了降低大豆生产加工过程中产生的豆腥味,本课题拟从自然界中分离得到能有效去除豆腥味的酵母菌,运用于豆制品加工中,探索一条安全有效去除大豆豆腥味的新方法。研究结果如下： 1.本试验从老面、葡萄表皮、酒曲等材料中经过反复稀释平板划线方法分离得到16株酵母菌,其中有6株在经过发酵豆粉试验后具有不同程度的去豆腥味功效。以腥味度为评价指标,对经过6株酵母菌发酵后的豆粉样品做感官评价,评价结果运行SPSS齐次性方差分析和多重比较分析后,确定Y01、Y03、Y043株为较快地、去豆腥味能力较强的酵母菌。对其进行菌落及个体形态观察,经26S rDNA D1/D2区序列分析并构建系统发育树鉴定出Y01、Y03为酿酒酵母(Saccharomyces cerevisiae),Y04为热带念珠菌(C. tropical)。 2.通过顶空固相微萃取-气相色谱-质谱联用的方法,比较分析经Y01、Y03、Y04摇床培养后的菌液混合发酵的豆粉与未经发酵的豆粉的挥发性风味成分组成。结果发现,经Y01、Y03、Y04发酵后,己醛、1-辛烯-3-醇、(E)-2-己烯醛、二甲胺、3-己醇、己酮等这些被认为是引起豆腥味的成分经菌种发酵后均未检出,正己醇含量的降低率分别为17.83%、35.93%和33.70%,同时增加了乙酸己酯、辛酸乙酯、月桂酸乙酯等芳香酯类物质,表明3株酵母菌皆能降低致腥味物质含量,改善豆粉风味,其中以Y03效果最佳。 3.以Y03酵母菌离心收集菌体制作发酵剂,发酵豆粉后经冷冻干燥处理得到豆粉产品,测定其风味物质、蛋白质、氨基酸、粗脂肪和粗纤维的含量。结果显示,发酵冻干豆粉中致腥物质的总含量比普通豆粉明显减少,降低率为80.53%；其中主要致腥物质己醛、1-辛烯-3-醇和正己醇的降低率分别为91.78%、73.44%和47.31%,其他的致腥物质如2-己烯醛、壬醛、3-辛醇、(E)-2-辛烯醛等的降低率分别为94.27%、87.36%、90.67%、83.87%,乙酰胺、1-壬烯-4-醇、3-辛酮等致腥物质未检出；与此同时,蛋白质、总氨基酸、脂肪含量均比未经发酵的豆粉分别提高了5.45g/100g、5.058g/100g.3.05g/100g,粗纤维含量降低了1.62g/100g。结果表明,产品中的致腥物质含量降低显著,Y03在生产加工过程中起到了降低豆粉豆腥味的作用,同时提高了豆粉的营养价值。
[Abstract]:Soybean is a cheap and important source of protein. It is a healthy food with high content of polyunsaturated lipids, which leads to the most disadvantageous factor in the development of soybean industry-bean smell. The smell of bean is widely used in traditional soybean products and modern soybean products, which is difficult to accept. Nowadays, most of the methods of deodorization, such as transgenic soybeans, adding a large number of food additives, etc. It often causes people to worry about food safety. In order to reduce the smell of soybean in the process of soybean production and processing, this paper intends to isolate yeast which can effectively remove the smell of soybean from nature, and apply it to the processing of soybean products to explore a safe and effective method for removing the smell of soybean. The results are as follows: 1. In this experiment, 16 strains of yeast were isolated from the old surface, grape epidermis, wine koji and other materials by the method of repeated dilution plate drawing. Among them, 6 strains had different degree of deodorization effect after the fermented soybean powder test. The sensory evaluation of soybean powder samples after fermentation by 6 yeast strains was carried out. The results showed that Y01C Y03 Y043 strain was a fast yeast with strong ability to remove the smell of soybean. The results were analyzed by SPSS homogeneity variance analysis and multiple comparative analysis. The colony and individual morphology were observed, and the sequence of 26s rDNA D1/D2 region was analyzed and phylogenetic tree was constructed to identify Y01TY03 as yeast (Saccharomyces cerevisiae) Y04 as Candida tropicalis (C. tropical). 2. By headspace solid-phase microextraction gas chromatography-mass spectrometry (GC-MS) the volatile flavor components of mixed fermented soybean powder and unfermented soybean powder were compared and analyzed. The results showed that after fermentation with Y01C Y03N Y04, hexaldehyde 1-octene-3-ol, (E) -2-hexenal, dimethylamine 3-hexanol, hexanone were not detected after fermentation. The decreasing rates of n-hexanol content were 17.83% and 33.70%, respectively, and the aromatic esters such as hexyl acetate, ethyl octanoate and ethyl laurate were increased. Among them, Y03 is the best. Fermented soybean powder was prepared by centrifugation of Y03 yeast. The flavor, protein, amino acid, crude fat and crude fiber of soybean powder were determined by freeze-drying. The results showed that the total content of anabathy in fermented lyophilized soybean powder was significantly lower than that in common soybean powder, and the decrease rate was 80.53. The reduction rates of hexanal 1-octene-3-alcohol and n-hexanol were 91.78% and 47.31%, respectively. The other anabathy substances such as 2-hexenal were found to decrease by 73.44% and 47.31%, respectively, and the decrease rates of 1-octene-3-ol and n-hexanol were 91.78% and 47.31%, respectively. The reduction rates of nonaldehyde 3-octanol, (E) -2-octenaldehyde, etc., were 94.27 and 87.36 and 83.87, respectively, and acetamide 1-nonene-3-octanol 3-octanone was not detected, while protein, total amino acid, and so on were not detected. Fat content was increased by 5.45g / 100g / 100g / 100g / 100g / 100g / 100g, crude fiber content by 1.62g / 100g / 100g / 100g than that of unfermented soybean powder. The results showed that the decrease of the content of the fish-causing substance in the product significantly decreased the taste of soybean powder and the nutritional value of the soybean powder during the process of production and processing.
【学位授予单位】：湖南农业大学
【学位级别】：硕士
【学位授予年份】：2014
【分类号】：TS214.2;R151

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