發(fā)布時間：2018-04-02 15:25

  本文選題：豆奶　切入點：乳酸菌　出處：《核農(nóng)學報》2016年03期

【摘要】：為得到不含增稠劑、氨基態(tài)氮和脂肪酸含量高、營養(yǎng)豐富、易吸收、穩(wěn)定性好的發(fā)酵酸豆奶,研究了乳酸菌和少孢根霉發(fā)酵工藝順序,并通過單因素試驗和正交試驗的矩陣分析方法,確定接種量、發(fā)酵初始p H值、發(fā)酵溫度和發(fā)酵時間對產(chǎn)品氨基氮含量、感官評分和p H的影響。結果表明,發(fā)酵工藝最適順序為先接種乳酸菌,再接種少孢根霉;最佳工藝條件為:大豆與水質(zhì)量比1∶10磨漿,漿液中先接種4%乳酸菌,42℃發(fā)酵5 h、p H值降至4.5、酸豆奶冷卻至31℃后,接種3%少孢根霉,發(fā)酵18 h。在該條件下制得的產(chǎn)品與單獨乳酸菌發(fā)酵的產(chǎn)品相比,冷藏后脂肪含量下降明顯,為55.8%,脂肪酸含量提高了50.3%。本研究為酸豆奶的工藝改進提供理論依據(jù)。
[Abstract]:In order to obtain fermented soybean milk containing no thickener, high content of amino nitrogen and fatty acid, rich nutrition, easy absorption and good stability, the fermentation process sequence of lactic acid bacteria and Rhizopus oligosporium was studied.The effects of inoculation amount, initial pH value of fermentation, fermentation temperature and fermentation time on amino nitrogen content, sensory score and pH were determined by matrix analysis method of single factor test and orthogonal experiment.The results showed that the optimum sequence of fermentation process was to inoculate lactic acid bacteria first, then to inoculate Rhizopus oligosporium, and the optimum technological conditions were as follows: the ratio of soybean to water was 1:10,The pH value of 4% lactic acid bacteria was reduced to 4.5 after fermentation at 42 鈩，

本文編號：1701009