功能性猪骨泥发酵工艺研究  

Study on the Functional Fermentation Process of Pork Bone Paste

作　　者：宗红[1] 诸葛斌[1] 秦斌钰[1] 方慧英[1] 孙进 冯倩 楼笑笑 

机构地区：[1]江南大学工业生物技术教育部重点实验室工业微生物研究室,江苏无锡214122 [2]浙江正味食品有限公司浙江省调味食品制造工程技术研究中心,浙江义乌322000

出　　处：《中国调味品》2014年第2期31-35,46,共6页China Condiment

基　　金：浙江省义乌市第五批科技攻关计划项目(2011-G1-26)

摘　　要：利用枯草芽孢杆菌和植物乳杆菌,采用液态发酵法对猪骨泥进行功能性发酵,旨在提高骨泥中多肽、氨基酸及可溶性钙等功能性物质的含量。在猪骨泥发酵接菌量、双菌比例、骨泥浓度、初始pH、温度、时间单因素试验的基础上,利用Box-Behnken设计和响应面分析(RSM)对功能性骨泥发酵的关键影响因素进行优化,结果表明:猪骨泥功能性发酵的最佳工艺条件为接菌量2.7%,双菌比例1.3∶1,骨泥浓度23%,初始pH 6.7,在此条件下,猪骨泥的蛋白水解度为46.1%,总鲜味氨基酸为1.68mg/mL,可溶性钙含量为1.53mg/mL,分别比优化前提高了32.3%,45.2%和48.4%。The liquid fermentation of Bacillus subtilis and Lactobacillus plantarum is performed on the pork bone paste to improve the content of polypeptides,amino acids and soluble calcium.The condi-tions of inoculation amount,inoculation ratio,bone paste concentration,initial pH,temperature and time are carried out by single factor experiment.Box-Behnken design and response surface methodolo-gy （RSM）are adopted to derive a statistical model for optimizing the functional fermentation process of pork bone paste.The results show that the optimum fermentation conditions are as follows：inocu-lation amount of 2.7%,inoculation ratio of 1.3∶1,bone paste concentration of 23%and initial pH of 6.7.When cultured under the optimum conditions,the degree of hydrolysis,umami amino acid and soluble calcium are 46.1%,1.68 mg/mL and 1.53 mg/mL respectively,which are increased by 32.3%,45.2% and 48.4% respectively.

关 键 词：猪骨泥 功能性发酵 鲜味氨基酸 可溶性钙 响应面分析 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]