绿豆浆复合菌种发酵工艺条件的研究  

Study on fermentation conditions of mung bean milk with compound strains

作　　者：江光熙 高福 陈芸[3] 赵思明[3] JIANG Guang-xi;GAO Fu;CHEN Yun;ZHAO Si-ming(Public Inspection and Testing Center of Gongan County,Jingzhou 434300,China;Jiangsu WECARE-BIO Biological Technology Co.,Ltd,Suzhou 215200,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]湖北省公安县公共检验检测中心,湖北荆州434300 [2]江苏微康生物科技有限公司,江苏苏州215200 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《粮食与饲料工业》2021年第4期28-32,共5页Cereal & Feed Industry

摘　　要：以萌发的绿豆为原料,应用复配的卡斯特酒香酵母(Brettanomyces custersii)ZSM-001和植物乳酸杆菌(Bourdichon plantarum)ZSM-002对其进行发酵以制作绿豆浆,采用单因素和正交试验设计法研究了发酵工艺条件对绿豆浆品质的影响。研究结果表明:绿豆浆适宜的复合发酵工艺为乳酸菌与酵母菌复合菌种比2∶3,接种量1.0%,加糖量5%,于30℃下发酵5 h。在此工艺条件下所制作的绿豆浆感官品质好,产品中γ-氨基丁酸(GABA)含量可达129.53 mg/(100 g),植酸含量可降低至1.29 mg/g。与未发酵的样品相比,γ-氨基丁酸含量增加了39.6%,植酸含量减少了54.09%。Taking germinated mung bean as raw material,mung bean milk was fermented by compound strains of Brettanomyces custersii ZSM-001 and Lactobacillus plantarum ZSM-002.The effect of fermentation conditions on the quality of mung bean milk was studied through the method of single-factor and orthogonal experiments.The results showed that the suitable compound fermentation process of mung soybean milk was as follows:the ratio of lactic acid bacteria to yeast was 2∶3,the amount of inoculation was 1.0%,the amount of sugar was 5%,and fermented at 30℃for 5 h.Under these conditions,the sensory quality of mung bean milk is good,the content of Gamma Aminobutyric Acid(GABA)in the product can reach 129.53 mg/kg,and the content of phytic acid can be reduced to 1.29 mg/g.Compared with the unfermented samples,the content of GABA increased by 39.6%,and the content of phytic acid decreased by 54.09%.

关 键 词：绿豆浆 发酵 乳酸菌 酵母菌 Γ-氨基丁酸 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]