花生粕双菌液态发酵的工艺研究  

Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains

作　　者：张春雨[1] 陈晓丹[1] 毛晓宇[1] 林思敏[1] 赖建平[1] 周勇强[1] 曾庆祝[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《食品工业科技》2014年第16期184-187,共4页Science and Technology of Food Industry

基　　金：广东省大学生创新实验项目(1107812003);第十三届全国挑战杯校级项目;广州市科技计划项目(12C12011620)

摘　　要：以水解度(DH)为指标,对米曲霉AS3.951与枯草芽孢杆菌1.398混合液态发酵热榨花生粕的各种影响因素进行了研究,确定了最优的发酵工艺条件:温度为30℃,接种比例米曲∶枯草为3∶1,接种量为固态物料的10%,固态物料中花生粕含量为70%、麸皮为30%,两菌种接种时间差为3h,发酵培养基料液比为1∶16,发酵的时间为56h。本工艺条件的水解度达37.11%,氮溶解指数高达92.52%,制得的发酵液具有纯正的发酵风味及鲜味,且无苦味。Aspergillus oryzae AS3.951 and Bacillus subtilis 1.398 were used in the liquid-state fermentation of peanut meal and degree of hydrolysis to determine the optimal ferment conditions. The results showed that the optimal conditions were as follows ： fermentation temperature 30℃,inoculum size 10%,inoculation proportion 3：1, peanut content 70%, Bran was 30% ,two strain vaccination time difference for 3h, solid/liquid 1：16,time 56h. Under the optimized conditions,the DH（%） and NSI （%） reached 37.11% and 92.52% respectively. The product had a pure fermented flavor and good umami.

关 键 词：花生粕 液态发酵 水解度 混菌发酵 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]