福建客家“红菌豆渣”发酵工艺及品质研究  

Research on Technology and Quality for the Fermentation of“Red Fungus Bean Dregs”of Fujian Hakka

作　　者：黎英[1] 蔡源昊 李金玉 张珊娜 林标声[1] 陈小红[1] 刘燕辉 LI Ying;CAI Yuanhao;LI Jinyu;ZHANG Shanna;LIN Biaosheng;CHEN Xiaohong;LIU Yanhui(College of Life Sciences,Longyan University,Longyan 364012,China;Collegel of Mathematics and Statistics,Ningxia University,Yinchuan 750021,China)

机构地区：[1]龙岩学院生命科学学院,福建龙岩364012 [2]宁夏大学数学统计学院,宁夏银川750021

出　　处：《食品科技》2024年第9期184-192,共9页Food Science and Technology

基　　金：福建省科技厅引导性项目(2022N0028)。

摘　　要：为探究不同发酵条件参数对“红菌豆渣”品质的影响,将鲜豆渣60℃烘制45 min后再翻炒至预设含水量后,接入Neurospora crassa LY03菌株,在80%湿度条件下进行恒温发酵培养。以豆渣含水量、接种量、发酵温度和时间为因素,发酵后“红菌豆渣”的色泽、可溶性膳食纤维含量、氨基酸态氮含量和质构为评价指标,通过响应面优化试验确定了“红菌豆渣”发酵的最佳工艺参数为豆渣干基初始含水量79.00%、接种量1.70%、发酵温度29.00℃、发酵时间73.00 h。在此条件下“红菌豆渣”的色差值为63.56±1.51,可溶性膳食纤维含量为(10.69±0.50)g/100 g,氨基酸态氮含量为(8.42±0.43)mg/g,咀嚼性为(598.07±3.40)m J,回复性为0.84±0.03;产品呈橙黄色,质地均匀、软硬适中,霉香味浓郁。且相比于传统发酵,该工艺更有利于菌丝生长、豆渣发酵和营养物质分解,改善“红菌豆渣”品质。To explore the influence of fermentation conditions and parameters on the quality of“red fungus bean dregs”,after baking fresh bean dregs at 60℃for 45 minutes,stir fry until the preset water content,access to the Neurospo classa LY03 strain,and for constant temperature fermentation and cultivation under 80%humidity conditions.Based on the moisture content,inoculation amount,fermentation temperature and time as the factors,the△E value,soluble dietary fiber(SDF)content,amino acid nitrogen content and quality structure of“red fungus bean dregs”after fermentation are as evaluation indicators.The best process parameters of“the fungus bean residue”fermentation were as follows:79.00%of the initial moisture content of dry base bean dregs water content of bean dregs,1.70%vaccination,the fermentation temperature of 29.00℃,and the fermentation time of 73.00 h.Under this condition,the△E value of the product was 63.56±1.51,the SDF content was(10.69±0.50)g/100 g,the amino acid nitrogen content was(8.42±0.43)mg/g,the chewiness was(598.07±3.40)mJ,and the resilience was 0.84±0.03.The product presented an orange yellow color,with a uniform texture,moderate softness and hardness,and a strong moldy aroma.Compared to traditional fermentation,this process is more conducive to mycelial growth,soybean dregs fermentation,and nutrient decomposition,improving the quality of“Red fungus bean dregs”.

关 键 词：豆渣 发酵 工艺优化 色泽 品质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]