复合微生物酸浆豆干发酵剂的影响因素分析  

Analysis of influencing factors of compound microbial fermented slurry dried bean curd starter

作　　者：杨春华[1] 孙亚东 霍靖雯 张娜[1] YANG Chun-Hua;SUN Ya-Dong;HUO Jing-Wen;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《食品安全质量检测学报》2021年第5期1914-1921,共8页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2016YFD0400402)。

摘　　要：目的分析副干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌3种商业菌株复配而成的复合发酵剂的影响因素。方法选取乳糖添加量、黄浆水初始pH、乳酸菌接种量、培养温度、培养时间为考察因素,以产酸量为评价指标,进行正交实验并与单一发酵剂豆干比较。结果各因素对产酸量的影响由大到小依次为培养温度、乳酸菌接种量、黄浆水初始pH值和乳糖添加量,其中培养温度对产酸量影响显著。发酵剂最优制作工艺为:菌种复配比例为副干酪乳杆菌:嗜酸乳杆菌:植物乳杆菌=1:1:2、乳糖添加量2%、黄浆水初始pH值5.5、乳酸菌接种量8%、培养温度37℃、培养时间60 h。结论复合发酵剂豆干的出品率、质地、保水性、口感及感官评价上整体优于单一发酵剂豆干,本研究为酸浆豆干的工业化生产提供了理论依据。Objective To analyze the influencing factors of the compound starter made of Lactobacillus paracasei,Lactobacillus acidophilus,and Lactobacillus plantarum.Methods The addition of lactose,the initial pH value of yellow syrup water,the inoculation amount of lactic acid bacteria,the culture temperature and culture time were selected as the investigation factors,the yield of acid was used as the evaluation index to conduct the orthogonal experiment and compared with the single starter dried soybean.Results The influence of various factors on the acid production of the starter in descending order was culture temperature,lactic acid bacteria inoculation amount,initial pH value of yellow syrup water and lactose addition amount.The culture temperature has a significant effect on acid production.The optimal production process was obtained as follows:the ratio of strains was Lactobacillus paracasei:Lactobacillus acidophilus:Lactobacillus plantarum=1:1:2,the amount of lactose added was 2%,the initial pH of yellow syrup water was 5.5,and the amount of lactic acid bacteria inoculate was 8%,the culture temperature was 37℃,and the culture time was 60 h.Conclusion The yield,texture,water retention,taste and sensory evaluation of compound fermented dried bean curd are better than those of single fermented bean curd.This study provides a theoretical basis for the industrial production of fermented slurry dried bean curd.

关 键 词：复合发酵剂 酸浆豆干 产酸量 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]