米根霉NCU1011发酵豆渣开发甜酱生产工艺研究  

Study on Production Technology of Rhizopus oryzae NCU1011 Fermented Soybean Residue for Developing Sweet Soybean Paste

作　　者：万茵 王登骁 肖明 冯思麟 付仔龙 刘婷 潘菲 付桂明 WAN Yin;WANG Deng-xiao;XIAO Ming;FENG Si-lin;FU Zai-long;LIU Ting;PAN Fei;FU Gui-ming(State Key Laboratory of Food Science and Technology,College of Food Science and Technology,Nanchang University,Nanchang 330047,China;Jiangxi Yitongnian Food Co.,Ltd.,Gaoan 330807,China)

机构地区：[1]南昌大学食品学院食品科学与技术国家重点实验室,南昌330047 [2]江西忆童年食品有限公司,江西高安330807

出　　处：《中国调味品》2020年第4期24-28,共5页China Condiment

基　　金：江西省农业科技支撑计划项目(20144BBF60005)。

摘　　要：文章以米根霉Rhizopus oryzae NCU1011为发酵菌种,采用酱类固态发酵法生产豆渣甜酱。利用单因素优化试验及正交试验,研究豆渣初始水分含量、接种量、发酵时间对豆渣中还原糖、氨基酸态氮含量和感官品质的影响,确定米根霉发酵生产豆渣甜酱的最佳发酵工艺参数为:接种量2.75%、豆渣初始水分含量70%、发酵时间28 h,所得发酵豆渣甜酱中氨基酸态氮、还原糖和可溶性膳食纤维的含量分别提高到0.25%、5.05%、10.5%,口感细腻爽滑,发酵风味浓郁,其营养和食用价值提高,是一种营养丰富、口感风味俱佳的新型高纤维甜酱调味品。Rhizopus oryzae NCU1011 is inoculated into the soybean residue as the fermentation strain to produce a kind of sweet soybean paste by solid-state fermentation method.Single factor experiments and orthogonal experiments are used to discuss the influence of initial water content,inoculation amount and fermentation time on reducing sugar,amino acid nitrogen content in soybean residue and the sensory quality.The optimal fermentation technical parameters of Rhizopus oryzae NCU1011 are determined as follows:the inoculation amount is 2.75%,the initial water content of soybean residue is 70%,the fermentation time is 28 h,the content of amino acid nitrogen,reducing sugar and soluble dietary fiber of fermented soybean residue sweet soybean paste is increased to 0.25%,5.05%and 10.5%respectively.The fermented soybean residue sweet soybean paste has delicate and smooth taste with strong fermented flavor,its nutrition and edible value are increased,it is a kind of new-type high-fiber sweet soybean paste condiment with rich nutrient and good taste and flavor.

关 键 词：豆渣 米根霉 甜酱 还原糖 氨基酸态氮 

分 类 号：TS264.24[轻工技术与工程—发酵工程]