亚麻饼粕微生物脱毒工艺  

Detoxification technology of flaxseed cake by microbial fermentation

作　　者：梅莺[1] 黄庆德[1] 邓乾春[1] 杨金娥[1] 赵春[1] 

机构地区：[1]中国农业科学院油料作物研究所,湖北武汉430062

出　　处：《食品与发酵工业》2013年第3期111-114,共4页Food and Fermentation Industries

基　　金：国家胡麻产业技术体系项目CARS-17

摘　　要：采用微生物发酵法对亚麻饼粕进行脱毒。选用L9(34)正交实验,确定微生物发酵条件为:酿酒酵母Saccharomyces cerevisiae CICC 31077,接种量为3%,含水量为50%,发酵温度28℃,发酵时间72 h,在此条件下,生氰糖苷脱除率为76.91%。The microbial fermentation methods were employed to detoxify flaxseeds. The L9 （34） orthogonal array was adopted in the experiment. The results showed that the optimum parameters were as follows： Saccharomyces cere- visiae, CICC 31077, fermentation time was 72h, inoculation amount was 3% ,fluid-solid was 50% , and fermentation temperature was 28℃. The degradability of cyanogenic glycosides was 76.91% under these conditions. It was propi- tious to exploit linseed meal for functional food.

关 键 词：生氰糖苷 发酵 亚麻籽 脱毒 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]