红豆皮固态发酵条件的研究

Study on Solid State Fermentation Conditions of Adzuki Bean Skin by Mucor

为开发以红豆皮为主要原料的固体饮料,采用毛霉固态发酵红豆皮的方法改善其品质。并通过单因素感官检验和L9(34)正交试验理化分析选择毛霉固态发酵红豆皮的最优条件。结果表明,毛霉固态发酵红豆皮的最适条件为:红豆皮初始含水量70%,NaCl含量1%,培养时间45h。毛霉固态发酵不仅改善了红豆皮的感官品质,使其更具有可食性,同时增加了其营养价值。红豆皮固态发酵对以红豆皮为主要原料的固体饮料的开发具有重要意义。

For the development of solid drinks using adzuki bean skin as the main raw materials, the study is aimed to improve the quality of adzuki bean skin through solid-state fermentation by Mucor and study the solid state fermentation conditions of adzuki bean skin by Mucor through single factor experiments and orthogonal experi- ment. The results indicated the optimal condition is： the original moisture content of adzuki bean skin is 70%, the content of NaC1 is 1%, the cultivation time is 45 hours. After fermenting, both the sensory quality and nutrition value of fermented adzuki bean skin were effectively improved. Solid state fermentation of adzuki bean skin has an important meaning for the developments of solid drinks with adzuki bean skin as the main raw materials.