响应面法优化信阳地区霉豆渣发酵工艺和营养成分分析  

Optimization of fermentation technology and nutritional component of Meitauza in Xinyang area by response surface methodology

作　　者：张杰[1] 韩亚飞 乔妍妍 游新侠[1] ZHANG Jie;HAN Yafei;QIAO Yanyan;YOU Xinxia(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《中国酿造》2022年第1期211-216,共6页China Brewing

基　　金：河南省大学生创新训练计划项目(S202012746025)。

摘　　要：以干豆渣粉为主要原料制备霉豆渣,以感官评价和氨基酸态氮含量为评价指标,通过单因素试验和响应面试验对霉豆渣发酵工艺进行优化。结果表明,霉豆渣的最优发酵工艺为:以100 g干豆渣粉为基础,水添加量85%,菌种添加量2.0%,发酵温度29℃,发酵时间40 h。在此工艺条件下,霉豆渣菌丝稠密,质地均匀、有弹性,内外均为土黄色,有发酵的霉香味,煎炸之后香气浓郁、味道鲜美,感官评分达到87.1分。同时,与发酵前豆渣相比,霉豆渣营养品质得到改良,氨基酸态氮含量由1.12 mg/g上升至8.75 mg/g,蛋白质含量由33.8 g/100 g下降至20.1 g/100 g,脂肪含量由8.7 g/100 g下降至6.9 g/100 g,不可溶性膳食纤维含量由39.2 g/100 g下降至31.8 g/100 g,可溶性膳食纤维含量由10.6 g/100 g上升至12.5 g/100 g,总酸含量由6.2 g/kg上升至7.3 g/kg。Meitauza was prepared by dried okara powder, using sensory evaluation and amino nitrogen content as evaluation indicators, the fermentation technology of Meitauza was optimized through single factor tests and response surface tests. The results showed that the optimal fermentation process for Meitauza was dried okara powder 100 g as basis, water addition 85%, culture inoculum 2.0%, fermentation temperature 29 ℃, and time 40 h. Under this process, the mycelium of the Meituaza was dense, uniform and elastic, inside and outside were both earthy yellow, with a fermented moldy fragrance. After frying, the aroma was strong, the taste was delicious, and the sensory score reached 87.1 points. At the same time, compared with okara before fermentation, the nutritional quality of Meituaza was improved. The amino nitrogen content increased from 1.12 mg/g to 8.75 mg/g,the protein content decreased from 33.8 g/100 g to 20.1 g/100 g, and the fat content decreased from 8.7 g/100 g to 6.9 g/100 g, the insoluble dietary fiber content decreased from 39.2 g/100 g to 31.8 g/100 g, the soluble dietary fiber content increased from 10.6 g/100 g to 12.5 g/100 g, and the total acid content increased from 6.2 g/kg to 7.3 g/kg.

关 键 词：霉豆渣 感官评分 氨基酸态氮 响应面试验 工艺优化 营养成分 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]