酵母菌發(fā)酵大豆粉去除豆腥味的研究及其應用
發(fā)布時間：2018-08-01 09:39
【摘要】：大豆的營養(yǎng)成分含量非常豐富,是廉價且重要的蛋白質來源,是人體健康食品,其多不飽和脂類物質含量較高,卻導致了大豆產業(yè)發(fā)展最不利的因素-豆腥味。豆腥味廣泛存在于傳統(tǒng)豆制品和現(xiàn)代大豆加工制品中,人們基本難以接受,而現(xiàn)如今,大部分的去腥方法如轉基因大豆、添加大量食品添加劑等,往往會引起人們對食品安全的擔憂。為了降低大豆生產加工過程中產生的豆腥味,本課題擬從自然界中分離得到能有效去除豆腥味的酵母菌,運用于豆制品加工中,探索一條安全有效去除大豆豆腥味的新方法。研究結果如下： 1.本試驗從老面、葡萄表皮、酒曲等材料中經過反復稀釋平板劃線方法分離得到16株酵母菌,其中有6株在經過發(fā)酵豆粉試驗后具有不同程度的去豆腥味功效。以腥味度為評價指標,對經過6株酵母菌發(fā)酵后的豆粉樣品做感官評價,評價結果運行SPSS齊次性方差分析和多重比較分析后,確定Y01、Y03、Y043株為較快地、去豆腥味能力較強的酵母菌。對其進行菌落及個體形態(tài)觀察,經26S rDNA D1/D2區(qū)序列分析并構建系統(tǒng)發(fā)育樹鑒定出Y01、Y03為釀酒酵母(Saccharomyces cerevisiae),Y04為熱帶念珠菌(C. tropical)。 2.通過頂空固相微萃取-氣相色譜-質譜聯(lián)用的方法,比較分析經Y01、Y03、Y04搖床培養(yǎng)后的菌液混合發(fā)酵的豆粉與未經發(fā)酵的豆粉的揮發(fā)性風味成分組成。結果發(fā)現(xiàn),經Y01、Y03、Y04發(fā)酵后,己醛、1-辛烯-3-醇、(E)-2-己烯醛、二甲胺、3-己醇、己酮等這些被認為是引起豆腥味的成分經菌種發(fā)酵后均未檢出,正己醇含量的降低率分別為17.83%、35.93%和33.70%,同時增加了乙酸己酯、辛酸乙酯、月桂酸乙酯等芳香酯類物質,表明3株酵母菌皆能降低致腥味物質含量,改善豆粉風味,其中以Y03效果最佳。 3.以Y03酵母菌離心收集菌體制作發(fā)酵劑,發(fā)酵豆粉后經冷凍干燥處理得到豆粉產品,測定其風味物質、蛋白質、氨基酸、粗脂肪和粗纖維的含量。結果顯示,發(fā)酵凍干豆粉中致腥物質的總含量比普通豆粉明顯減少,降低率為80.53%；其中主要致腥物質己醛、1-辛烯-3-醇和正己醇的降低率分別為91.78%、73.44%和47.31%,其他的致腥物質如2-己烯醛、壬醛、3-辛醇、(E)-2-辛烯醛等的降低率分別為94.27%、87.36%、90.67%、83.87%,乙酰胺、1-壬烯-4-醇、3-辛酮等致腥物質未檢出；與此同時,蛋白質、總氨基酸、脂肪含量均比未經發(fā)酵的豆粉分別提高了5.45g/100g、5.058g/100g.3.05g/100g,粗纖維含量降低了1.62g/100g。結果表明,產品中的致腥物質含量降低顯著,Y03在生產加工過程中起到了降低豆粉豆腥味的作用,同時提高了豆粉的營養(yǎng)價值。
[Abstract]:Soybean is a cheap and important source of protein. It is a healthy food with high content of polyunsaturated lipids, which leads to the most disadvantageous factor in the development of soybean industry-bean smell. The smell of bean is widely used in traditional soybean products and modern soybean products, which is difficult to accept. Nowadays, most of the methods of deodorization, such as transgenic soybeans, adding a large number of food additives, etc. It often causes people to worry about food safety. In order to reduce the smell of soybean in the process of soybean production and processing, this paper intends to isolate yeast which can effectively remove the smell of soybean from nature, and apply it to the processing of soybean products to explore a safe and effective method for removing the smell of soybean. The results are as follows: 1. In this experiment, 16 strains of yeast were isolated from the old surface, grape epidermis, wine koji and other materials by the method of repeated dilution plate drawing. Among them, 6 strains had different degree of deodorization effect after the fermented soybean powder test. The sensory evaluation of soybean powder samples after fermentation by 6 yeast strains was carried out. The results showed that Y01C Y03 Y043 strain was a fast yeast with strong ability to remove the smell of soybean. The results were analyzed by SPSS homogeneity variance analysis and multiple comparative analysis. The colony and individual morphology were observed, and the sequence of 26s rDNA D1/D2 region was analyzed and phylogenetic tree was constructed to identify Y01TY03 as yeast (Saccharomyces cerevisiae) Y04 as Candida tropicalis (C. tropical). 2. By headspace solid-phase microextraction gas chromatography-mass spectrometry (GC-MS) the volatile flavor components of mixed fermented soybean powder and unfermented soybean powder were compared and analyzed. The results showed that after fermentation with Y01C Y03N Y04, hexaldehyde 1-octene-3-ol, (E) -2-hexenal, dimethylamine 3-hexanol, hexanone were not detected after fermentation. The decreasing rates of n-hexanol content were 17.83% and 33.70%, respectively, and the aromatic esters such as hexyl acetate, ethyl octanoate and ethyl laurate were increased. Among them, Y03 is the best. Fermented soybean powder was prepared by centrifugation of Y03 yeast. The flavor, protein, amino acid, crude fat and crude fiber of soybean powder were determined by freeze-drying. The results showed that the total content of anabathy in fermented lyophilized soybean powder was significantly lower than that in common soybean powder, and the decrease rate was 80.53. The reduction rates of hexanal 1-octene-3-alcohol and n-hexanol were 91.78% and 47.31%, respectively. The other anabathy substances such as 2-hexenal were found to decrease by 73.44% and 47.31%, respectively, and the decrease rates of 1-octene-3-ol and n-hexanol were 91.78% and 47.31%, respectively. The reduction rates of nonaldehyde 3-octanol, (E) -2-octenaldehyde, etc., were 94.27 and 87.36 and 83.87, respectively, and acetamide 1-nonene-3-octanol 3-octanone was not detected, while protein, total amino acid, and so on were not detected. Fat content was increased by 5.45g / 100g / 100g / 100g / 100g / 100g / 100g, crude fiber content by 1.62g / 100g / 100g / 100g than that of unfermented soybean powder. The results showed that the decrease of the content of the fish-causing substance in the product significantly decreased the taste of soybean powder and the nutritional value of the soybean powder during the process of production and processing.
【學位授予單位】：湖南農業(yè)大學
【學位級別】：碩士
【學位授予年份】：2014
【分類號】：TS214.2;R151
本文編號：2157160
[Abstract]:Soybean is a cheap and important source of protein. It is a healthy food with high content of polyunsaturated lipids, which leads to the most disadvantageous factor in the development of soybean industry-bean smell. The smell of bean is widely used in traditional soybean products and modern soybean products, which is difficult to accept. Nowadays, most of the methods of deodorization, such as transgenic soybeans, adding a large number of food additives, etc. It often causes people to worry about food safety. In order to reduce the smell of soybean in the process of soybean production and processing, this paper intends to isolate yeast which can effectively remove the smell of soybean from nature, and apply it to the processing of soybean products to explore a safe and effective method for removing the smell of soybean. The results are as follows: 1. In this experiment, 16 strains of yeast were isolated from the old surface, grape epidermis, wine koji and other materials by the method of repeated dilution plate drawing. Among them, 6 strains had different degree of deodorization effect after the fermented soybean powder test. The sensory evaluation of soybean powder samples after fermentation by 6 yeast strains was carried out. The results showed that Y01C Y03 Y043 strain was a fast yeast with strong ability to remove the smell of soybean. The results were analyzed by SPSS homogeneity variance analysis and multiple comparative analysis. The colony and individual morphology were observed, and the sequence of 26s rDNA D1/D2 region was analyzed and phylogenetic tree was constructed to identify Y01TY03 as yeast (Saccharomyces cerevisiae) Y04 as Candida tropicalis (C. tropical). 2. By headspace solid-phase microextraction gas chromatography-mass spectrometry (GC-MS) the volatile flavor components of mixed fermented soybean powder and unfermented soybean powder were compared and analyzed. The results showed that after fermentation with Y01C Y03N Y04, hexaldehyde 1-octene-3-ol, (E) -2-hexenal, dimethylamine 3-hexanol, hexanone were not detected after fermentation. The decreasing rates of n-hexanol content were 17.83% and 33.70%, respectively, and the aromatic esters such as hexyl acetate, ethyl octanoate and ethyl laurate were increased. Among them, Y03 is the best. Fermented soybean powder was prepared by centrifugation of Y03 yeast. The flavor, protein, amino acid, crude fat and crude fiber of soybean powder were determined by freeze-drying. The results showed that the total content of anabathy in fermented lyophilized soybean powder was significantly lower than that in common soybean powder, and the decrease rate was 80.53. The reduction rates of hexanal 1-octene-3-alcohol and n-hexanol were 91.78% and 47.31%, respectively. The other anabathy substances such as 2-hexenal were found to decrease by 73.44% and 47.31%, respectively, and the decrease rates of 1-octene-3-ol and n-hexanol were 91.78% and 47.31%, respectively. The reduction rates of nonaldehyde 3-octanol, (E) -2-octenaldehyde, etc., were 94.27 and 87.36 and 83.87, respectively, and acetamide 1-nonene-3-octanol 3-octanone was not detected, while protein, total amino acid, and so on were not detected. Fat content was increased by 5.45g / 100g / 100g / 100g / 100g / 100g / 100g, crude fiber content by 1.62g / 100g / 100g / 100g than that of unfermented soybean powder. The results showed that the decrease of the content of the fish-causing substance in the product significantly decreased the taste of soybean powder and the nutritional value of the soybean powder during the process of production and processing.
【學位授予單位】：湖南農業(yè)大學
【學位級別】：碩士
【學位授予年份】：2014
【分類號】：TS214.2;R151
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