多菌种发酵丹贝的制作工艺与营养成分分析  

Manufacture Technology and Analysis of Nutritional Compositions of Tempe Fermented by Multiple-strain Culture

作　　者：刘全德[1] 刘恩岐[1] 贺菊萍[1] 张建萍[1] 

机构地区：[1]徐州工程学院江苏省食品生物加工工程技术研究中心

出　　处：《食品与发酵工业》2011年第3期104-108,共5页Food and Fermentation Industries

摘　　要：以氨基氮含量为主要评价指标,结合感官评分,确定了多菌种发酵制作丹贝的前发酵工艺条件:在蒸煮大豆基质中加入3%的米粉,接种3%的乳酸菌,于42℃发酵2.5 h至pH值5.0,再加入5%的少孢根霉∶甜酒曲为3∶2的混合菌,于37℃下发酵18 h。将经过前发酵的大豆在盐水中进行后发酵处理,结果表明,在质量分数为5%的盐水中于20℃后发酵9 d,或在质量分数为2%的盐水中于4℃后发酵15 d,氨基氮含量等营养成分趋于平衡,发酵丹贝产品的营养和风味明显改善,通过冻干或油炸等处理,适用于休闲食品、发酵调味料或餐桌菜肴等的开发生产。This study took the content of amino nitrogen as evaluation indicator, combined sensory scoring, and determined the optimum technology of primary fermentation following these steps ： added 3% rice flour in cooked soybean, inoculated 3% lactic acid bacteria, fermented for 2.5 hours at 42℃ （ pH 5.0 ） , then fermented further for 18h at 37℃ with additional 5% mix- culture of rhizopus oligosporus and sweet wine koji（ratio of 3：2）. The results showed that the contents of amino nitrogen were almost the same as the former fermented soybean fermented in 5% saline at 20% for 9 days, 2% saline at 4℃ for 15 days after post -fermentation maturing. Nutritional facts and flavor of tempe were both improved after fermentation. By freeze - drying or frying, tempe can be developed as snack food, fermented seasoning and table food.

关 键 词：大豆 丹贝 少孢根霉 甜酒曲 营养成分 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]