洛阳传统绿豆酸浆工艺优化及发酵特性分析  

Processing Optimization and Analysis of Fermentation Characteristics of Mung Bean Sour Liquid

作　　者：李璇[1,2,3] 李中雨 舒林焱 吴影 古绍彬[1,2,3] Li Xuan;Li Zhongyu;Shu Linyan;Wu Ying;Gu Shaobin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000;National Demonstration Center for Experimental Food Processing and Safety Education,Luoyang 471000;Henan Engineering Research Center of Food Microbiology,Luoyang 471000)

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471000 [2]食品加工与安全国家级实验教学示范中心,洛阳471000 [3]河南省食品微生物工程技术研究中心,洛阳471000

出　　处：《中国粮油学报》2024年第6期76-85,共10页Journal of the Chinese Cereals and Oils Association

基　　金：河南省自然科学基金项目(202300410134);河南省高等学校重点科研项目(19A550001);河南科技大学大学生研究训练计划项目(2021167,SP202306)。

摘　　要：用绿豆酸浆制成的浆面条是洛阳的传统特色小吃,采用单因素和正交实验研究绿豆酸浆的最佳加工工艺,并对其发酵过程中氨基酸、有机酸等物质的变化进行检测分析。结果表明,在料液比1∶15,微生物接种量3.2×10^(5) CFU/mL,25℃发酵24 h的条件下,得到可溶性蛋白质和可溶性固形物质量分数分别为36.7 g/L和1.21%,感官评分为83.9的绿豆酸浆产品。在发酵过程中,淀粉含量在发酵9 h后逐渐下降,还原糖含量在发酵过程中先上升后下降,蛋白质含量降低幅度较小。发酵24 h时,绿豆酸浆pH下降到4.3,总酸含量为13.62 g/L,乳酸是绿豆酸浆中主要有机酸。游离氨基酸含量上升至1718.56 mg/100 mL,甘氨酸、谷氨酸、亮氨酸含量较高。结合相关性分析和主成分分析结果得出,富马酸、琥珀酸和酒石酸3种有机酸,谷氨酸、赖氨酸和苯丙氨酸等氨基酸对绿豆酸浆品质影响较大,发酵24 h时游离氨基酸综合评分最高。Sour liquid noodles are traditional characteristic food in Luoyang.The optimal processing technology of mung bean sour liquid was studied using single factor and orthogonal experiments.The changes in amino acids,organic acids,and other substances during its fermentation process were detected and analyzed.When the ratio of bean to water was 1∶15,the inoculation amount was 3.2×10^(5) CFU/mL,fermentation temperature 25℃,fermentation time 24 h,the product quality was the best.Under these conditions,soluble protein content of mung bean sour liquid was 36.73 g/L,soluble solid content was 1.21%,and the sensory score was 83.9.During the fermentation process,the starch content gradually decreased after 9 hours of fermentation,while the reducing sugar content first rose,and then declined.The decrease in protein content was relatively small.After 24 hours of fermentation,the pH of mung bean sour liquid decreased to 4.3,and the total acid content was 13.62 g/L.The lactic acid was the main organic acid in mung bean sour liquid.The content of free amino acids increased to 1718.56 mg/100 mL,and the content of glycine,glutamic acid,and leucine was relatively high.Combined with the results of correlation analysis and principal component analysis,it was found that three organic acids,such as fumaric acid,succinic acid,tartaric acid,and amino acids such as glutamic acid,lysine,and phenylalanine,had significant impact on the quality of mung bean sour liquid.The highest comprehensive score of free amino acids was at the 24th hour of fermentation.

关 键 词：绿豆酸浆 加工工艺 发酵 氨基酸 有机酸 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]