细菌型黑豆豆豉发酵工艺及其功能性成分研究

Fermentation Process and Functional Ingredients Analysis of Bacterial Black Bean Lobster Sauce

通过单因素试验和正交试验对细菌型黑豆豆豉的发酵工艺条件进行了研究,并对黑豆豆豉的功能性成分进行了分析。结果表明,适宜发酵工艺条件为:黑豆蒸煮时间35min,黑豆厚度6cm,接种量40mL·kg-1(湿基),发酵温度37℃,发酵时间28h。在该发酵条件下制备的细菌型黑豆豆豉感官品质较好,以干基计,豆豉的纤溶酶活性70.44±8.37 IU·g-1,总游离氨基酸32.91±1.13mg·g-1,酸可溶性多肽27.74±2.51mg·g-1,每mg豆豉的DPPH自由基清除能力与0.43±0.09μg Trolox相当。

The fermentation process and functional ingredients of bacterial black bean lobster sauce （BBBLS） were investigated by one-variable-at-a-time and orthogonal experiments. The resalts indicated the optimum thickness and cooked time of black beans was 6cm and 35min respectively, and the optimum inoculation amount of Bacillus subtilis subsp, subtilis DC8, fermentation temperature and fermentation time was 40mL. kg- 1 （ wet black beans mass） , 37 ℃ and 28h respectively. In these conditions, BBBLS with high sensory quality could be produced. When calculated by the dry mass, the fibrinolysin activity, free amino acids and acid soluble polypeptides of BBBLS was 70.44 ± 8.37 IU . g-1 , 32.91 ± 1. 13mg. g-1 and 27.74 ± 2.51mg. g-1 respectively, and the DPPH free radical scavenging ability of lmg BBBLS was comparable to that of 0.43 ±0.09μg Trolox.