乳酸菌发酵全粒大豆最佳发酵工艺条件的研究  

Study on Optimizing Technological Conditions of Whole Soybean Fermented by Lactobacillus

作　　者：李次力[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国食品学报》2008年第6期69-74,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：哈尔滨市科技攻关计划项目(2004AA3CN158)

摘　　要：目的:探讨不同外界因素对乳酸菌发酵全粒大豆的影响,以获得全粒大豆发酵的最佳工艺条件。方法:选取发酵温度、促生长物质添加量和碳源使用量3个因素,利用正交表L9(34)做正交试验,对试验结果进行直观分析及方差分析。结果:乳酸菌发酵全粒大豆的最佳工艺条件为:发酵温度40℃,促生长物质添加量3.5%,碳源使用量3%,大豆发酵时间36h。结论:采用多菌株乳酸菌发酵全粒大豆,制得风味独特、营养丰富的发酵大豆食品。Objective： Inquire into the effects of different factors on whole soybean fermented by lactobaciUus and obtain its optimizing technological conditions. Methods：Three factors, temperature and promoting-growth substance and carbon source, were selected for orthogonal test with the orthogonal table L9（3^4）. By using intuition analysis and variance analysis,the appropriate ferment conditions were obtained. Results： The best ferment technological parameters was that promoting-growth substance 3.5%, carbon source 3% and at 40 ℃ ferment 36 h. Conclusion： The whole soybean fermented by several kind of lactobacillus, nutritive fermented soybean food with unique flavor can be obtained.

关 键 词：全粒大豆 乳酸菌 发酵工艺 优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS275.4[轻工技术与工程—食品科学与工程]