脱脂豆粉酶解与发酵的研究

Studies on the zymolysis and fermentation of degreased soybean powder

大豆营养丰富,发酵处理能提高其营养价值,产生具有生物活性的物质。脱脂豆粉是大豆经冷压榨提油后磨粉得到的产物,粗蛋白含量高达40%,仍具有良好的食用加工性能。但脱脂豆粉口感较粗,豆腥味浓,难以直接应用到食品生产中。文中对脱脂豆粉的酶解和微生物发酵进行了研究,结果表明酶解豆粉氨基酸态氮含量较高,达到2.26g/100g,但是,容易产生苦味,有小颗粒感;微生物发酵豆粉氨基酸态氮含量达到1.82g/100g,口感细腻,稍甜,酸味柔和。

Soybean is nutritional. With fermentation, the nutritional value of soybean can be increased and some bioactive substances are produced. Degreased soybean powder is a product after soybean is used for cold oil extraction and grinded. The crude protein content of degreased soybean powder can reach 40%. Degreased soybean powder has good processing properties. But the degreased soybean powder is rough to the mouth with heavy soybean odor. The zymolysis and fermentation of degreased soybean powder were studied. The results indicated the zymolytic soybean powder contained more ammonia nitrogen with the content of 2.26 g/100 g. But it tended to have a bitter flavor, tastes of having tiny particles. The fermented soybean powder tasted smooth and soft, had a sweet and soft sour taste, but its ammonia nitrogen content was 1.82 g/100 g.