乳酸菌和少孢根霉菌发酵大豆加工休闲食品工艺优化  

Techniques Optimization of Ferment Soybean by Lactobacillus and Rhizopus oligosporus saito Processing the Snack Food

作　　者：崔蕊静[1] 刘素稳[1] 康维民[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066004

出　　处：《中国食品学报》2015年第9期127-133,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以大豆为原料,经乳酸菌和少孢根霉菌发酵,调味料浸渍,微波烘烤制作整粒大豆休闲食品。通过单因素和正交试验,探讨整粒大豆乳酸菌发酵和少孢根霉菌发酵的最佳工艺条件。试验结果表明,浸泡透的大豆基料中加2%蔗糖和4%葡萄糖,接种5%乳酸菌,控制温度42℃发酵24 h,接种6%少孢根霉菌,再37℃发酵42 h。发酵大豆经调味液浸渍,用微波110℃烘烤14 min,制得的产品色泽金黄,口感酥脆,香气浓郁。该产品的研发为大豆的深加工开拓新领域,丰富了休闲食品市场。Finishing soy Rhizopus fermentation by lactic acid bacteria and spores less then dipping seasonings, the microwave baking production of whole soybean snack foods. Through single factor and orthogonal experiments to explore the whole soybean fermentation of lactic acid bacteria and spores less root fungal fermentation process conditions. The re- sults show that soak through the soy-based compound plus 2% sucrose and 4% glucose, lactic acid bacteria, inoculated with 5% controlled fermentation temperature of 42 ℃for 24 h, and then inoculated 6% less spore Rhizopus 37 ℃ fer- mentation for 42 h. Fermented soy seasoned liquid impregnation at 110 ℃ bake 14 rain, microwave products golden color, crisp taste and aroma. The product development, opening up new horizons for the deep processing of soybean, while rich snack food market.

关 键 词：大豆 乳酸菌 少孢根霉菌 发酵 微波烘烤 休闲食品 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]