均匀设计优化酿酒酵母液态发酵豆渣工艺及其风味分析  

Optimization of liquid-state fermentation process of soybean residue by Saccharomyces cerevisiae and its flavor analysis

作　　者：秦锡雨 李美丹 穆佳妮 廖金苏 刘振恒 何腊平[1,2] QIN Xiyu;LI Meidan;MU Jiani;LIAO Jinsu;LIU Zhenheng;HE Laping(Key Laboratory of Agricultural and Animal Products Store&Processing of Guizhou Province,Guizhou University,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2022年第10期68-75,共8页China Brewing

基　　金：2020年大学生创新创业训练计划项目(贵大(国)创字2020(028)号);贵州省农业攻关项目(黔科合支撑([2021]一般184);黔科合支撑([2021]一般278);黔科合支撑([2021]一般142))。

摘　　要：为提高豆渣的利用价值,以豆渣为研究对象,通过均匀设计试验优化酿酒酵母(Saccharomyces cerevisiae)液态发酵豆渣工艺,并测定发酵豆渣中的品质指标及挥发性风味物质含量。结果表明,酿酒酵母液态发酵豆渣的最佳工艺条件为:接种量2%、白砂糖0.3%、K_(2)HPO_(4)0.08%、MgSO_(4)0.03%、含水量95%、发酵时间28 h。在此最佳发酵条件下,发酵豆渣的氨基酸态氮、可溶性膳食纤维含量及感官评分分别为0.1745 g/100 g、6.49 g/100 g、27.50分,分别是发酵前的1.51倍、3.57倍、1.42倍。从发酵豆渣中共鉴定出72种挥发性风味物质,包括醇类16种、醛类4种、酮类5种、酯类18种、烷烯烃类19种、呋喃类3种和其他7种,相较于发酵前增加了大量醇、酯类物质,使豆渣具有花草香、果香等独特风味,同时醛类物质下降,削减了豆渣中的豆腥味。In order to improve the utilization value of soybean residue,using soybean residue as the research object,the process of liquid-state fermentation of soybean residue by Saccharomyces cerevisiae was optimized by uniform design tests,and the quality indexes and volatile flavor compounds in fermented soybean residue were determined.The results showed that the optimal process conditions for the liquid-state fermentation of soybean residue by S.cerevisiae were as follows:inoculum 2%,sugar 0.3%,K_(2)HPO_(4)0.08%,MgSO_(4)0.03%,moisture 95%and fermentation time 28 h.Under the optimal fermentation conditions,the amino acid nitrogen content,soluble dietary fiber content and sensory score of fermented soybean residue were 0.1745 g/100 g,6.49 g/100 g and 27.50 points,respectively,which were 1.51 times,3.57 times and 1.42 times of those before fermentation.A total of 72 volatile flavor compounds were identified from fermented soybean reidue,including 16 alcohols,4 aldehydes,5 ketones,18 esters,19 alkenes and olefins,3 furans,and 7 others.Compared with before fermentation,a large number of alcohols and esters increased,which gave the bean residue a unique flavor of flowers and fruits,and the aldehydes decreased,which reduced the bean flavor in the soybean residue.

关 键 词：豆渣 酿酒酵母 均匀设计 发酵工艺优化 挥发性风味成分 品质指标 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]