摘要
豆渣是加工大豆制品的副产物,具有丰富的营养价值。本文在总结前人工作的基础上,对豆渣发酵条件进行了研究。实验结果表明,豆渣发酵的优化条件为:采用毛霉在豆渣含水量为70%、pH值为6、接种量为10%、温度为28℃条件下发酵培养3d。豆渣中蛋白质得到有效降解,从而使豆渣中氨基酸态氮的含量得以大量提高。发酵产物烘干后色泽为深棕黄色或褐色,颜色均匀,并具有发酵豆渣特有的香味。
The bean residue is the by-product of soybean products processing, which has abundant nutritional value. On the basis of the predecessors＇ work, the best fermentation condition of the bean residue was studied. The results indicate that the best conditions of bean residue fermentations should be： adopting Mucor, 70% water capacity of the bean residue, pH6, 10% inoculation amount, about 28℃ in the temperature and 3 days of incubation time. The protein gets decomposition well in the bean residue, which can make the content of the amino acids nitrogen in the bean residue raised in great quantities; The luster of the products formed by drying fermented products is deep yellowish brown color or brown and the color is even, and they have the special flavor of fermented products.
出处
《食品科技》
CAS
北大核心
2007年第7期72-75,共4页
Food Science and Technology
关键词
豆渣
毛霉
脱腥
发酵
bean residue
Mucor
deodorization
fermentation
