雅致放射毛霉和运动发酵单胞菌混合发酵霉豆渣研究  

Mixed Fermentation of Meitauza by Actinomucor elegans and Zymomonas mobilis

作　　者：许喜林[1] 李应琼[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品科学》2011年第11期103-106,共4页Food Science

基　　金：广东省粤港关键领域重点突破项目(2009A020700007);中山市产学研结合项目(2009CXY004)

摘　　要：研究雅致放射毛霉和运动发酵单胞菌混合发酵霉豆渣的条件,并在最优发酵条件下测定产品的pH值、氨基态氮含量、总粗蛋白含量及质构在发酵过程中的变化。通过正交试验确定霉豆渣发酵的最优条件为:豆渣蒸煮15min后,在100g豆渣中接入105CFU/mL雅致放射毛霉孢子悬液1.0mL及107CFU/mL运动发酵单胞菌悬液0.2mL,28℃培养3d。在发酵过程中,霉豆渣的pH值从5.12上升至8.40后缓慢下降至8.09;氨基态氮含量则先迅速上升后缓慢下降;总粗蛋白含量逐渐下降。发酵过程使霉豆渣的硬度和咀嚼性明显提高。The mixed fermentation conditions of meitauza by Actinomucor elegans and Zymomonas mobilis were optimized by orthogonal array design based on the sensory evaluation of meitauza.The optimal fermentation process to achieve the highest sensory evaluation was steaming soybean residues for 15 min followed by inoculating 1.0 mL of 105 CFU/mL Actinomucor elegans suspension and 0.2 mL of 107 CFU/mL Zymomonas mobilis suspension into 100 g of steamed soybean residues for incubation at 28 ℃ for 3 days.During the fermentation process,the pH exhibited an initial increase from 5.12 to 8.40 and then a slow drop to 8.09,the content of amino nitrogen revealed a quick increase and then a slow drop and the total crude protein declined gradually.An obvious increase in hardness and chewiness of meitauza was observed during the whole fermentation process.

关 键 词：霉豆渣 雅致放射毛霉 运动发酵单胞菌 混合发酵 质构分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]