酵母发酵法去除魔芋飞粉中三甲胺的研究  

Removal of Trimethylamine from the Konjac Flying Powder by Yeast Fermentation and Its Influence on the Chemical Compositions

作　　者：朱新鹏[1,2] 唐冬雪[1] 丁彤[1] 

机构地区：[1]安康学院农学与生命科学学院,陕西安康725000 [2]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《湖北农业科学》2016年第18期4793-4795,4818,共4页Hubei Agricultural Sciences

基　　金：国家级大学生创新创业训练计划项目(201411397004)

摘　　要：为了研究酵母发酵法对去除魔芋飞粉中三甲胺的最佳条件,利用活性干酵母对魔芋飞粉进行处理,研究发酵时间、发酵温度、固液比和酵母液质量分数对去除三甲胺的影响,采用正交试验进行工艺优化,同时分析了酵母发酵对魔芋飞粉化学成分的影响。结果表明,酵母发酵法去除魔芋飞粉中三甲胺的最优工艺条件为酵母液质量分数1.5%,固液比1∶6(g∶m L),发酵温度45℃,发酵时间2.5 h,在该条件下可去除62.00%的三甲胺,降低了魔芋飞粉异味。发酵前后,可溶性糖有所增加,淀粉、蛋白质和脂肪因酵母呼吸代谢消耗而降低。The optimum operation for removing trimethylamine from the konjac flying powder by yeast fermentation was studied.The effects of fermentation time, fermentation temperature,solid-liquid ratio and yeast concentration on trimethylamine removal rates were determined by orthogonal array designs. Meanwhile,the changes in chemical component content of konjac flying powder before and after fermentation were also analyzed. Results showed removal rate of trimethylamine as odor-source was up to 62.00% by yeast fermentation,when 6 volumes of 2.5% yeast were added and fermented at 45 ℃ for 2.5 h. The content of soluble sugar in fermented konjac flying powder increased than before, but starch, protein and fat contents reduced due to respiratory metabolism of yeast.

关 键 词：酵母 发酵 魔芋飞粉 三甲胺 

分 类 号：S632.3[农业科学—蔬菜学] TS239[农业科学—园艺学]