大豆糖蜜发酵制备功能性大豆低聚糖的研究

PREPARATION OF FUNCTIONAL SOYBEAN OLIGOSACCHARIDE FROM SOYBEAN MOLASSES BY FERMENTATION

研究了以大豆糖蜜为原料,利用啤酒酵母发酵去除糖蜜中的蔗糖,生产功能性大豆低聚糖的工艺条件.首先优选出一种啤酒酵母,通过正交试验得到该啤酒酵母对大豆糖蜜发酵的最佳工艺条件:发酵温度为30℃、发酵时间为48 h、糖蜜的质量分数为10%、糖蜜pH值为5.0、接种量为5%.在最佳条件下,蔗糖去除率达到90%左右,棉籽糖和水苏糖保存率分别为85.7%和94.3%.糖蜜发酵液中功能性成分棉籽糖和水苏糖相对含量为84.24%,较发酵前提高了52.5%.糖蜜发酵液中乙醇含量为7.68 g/L,乙醇得率为55.7%.

The preparation conditions of functional soybean oligosaccharide from soybean molasses were studied by fermentation using S.cerevisiae to remove sucrose in the soybean molasses.A preferred S.cerevisiae was selected.The optimum fermentation conditions of soybean molasses using the preferred S.cerevisiae were determined by orthogonal experiment as follows： fermentation temperature 30 ℃,fermentation time 48 h,molasses concentration 10%,molasses pH 5.0,and inoculation amount 5%.Under the optimum conditions,the sucrose removal rate was reach to about 90%;the raffinose retention rate and the stachyose retention rate were respectively 85.70% and 94.30%;and the relative content of raffinose and stachyose was 84.24%,which was higher than that before the fermentation by 52.5%.The ethanol content in the fermentation broth was 7.68 g/L,and the ethanol yield was 55.7%.