豆渣毛霉发酵条件的研究

Study on Fermentation Conditions of Soybean Residue by Actinomucor elegans

以氨基酸态氮含量和感官评分为指标,考察了水分含量、接种量、发酵温度和时间对豆渣毛霉发酵的影响,优化了其发酵条件,并比较了发酵前后豆渣主要成分的变化。结果显示,豆渣毛霉固态发酵的最优条件为:在水分含量为70%的豆渣中接种其质量的2%毛霉菌悬液,搅匀后于28℃下发酵4天。发酵后的豆渣色泽棕黄,质地松软,入口细腻,滋味鲜美,发酵风味浓郁;其水分和粗蛋白含量明显降低,氨基酸态氮含量和总酸含量升高。

Take the content of amino acid nitrogen and sensory evaluation as indexes to inspect the effects of water content, fermentation temperature and time, and inoculation amount on the fermentation of soybean residue by Actinomucor elegans. In addition, the fermentation condition is optimized using orthogonal experiment. Moreover, the changes of major components in the soybean residues be- fore and after the fermentation are compared. The results show that the optimal condition for the fer- mentation of soybean residue by Actinomucor elegans is that soybean residues containing 70% of water and incubated with 2% of strain suspension are cultured at 28 ℃ for 4 days. Under this condition, the fermented soybean residue has brown color, soft texture, delicious taste and rich fermented flavor. The contents of water and rude proteins in the soybean residue greatly decrease and the contents of amino-nitrogen and total acids increase.