新营养浆水发酵工艺研究

Study on Nutritious Jiangshui by Fermentation Technology

以总酸、活菌数和DPPH·清除率为综合营养评价指标,选择菜和面汤的比例、面粉和水的比例和接种量为考察因素,利用响应面法优选了最佳发酵工艺条件。结果表明,m(菜)︰m(面汤)=1︰40,m(面粉)︰m(水)=1︰100,接种量为面汤体积的9%,30℃发酵5 d可制作出营养丰富的浆水。

The optimum fermentation process conditions was investigated by response surfac design, with total acid, number of living bacterium and DPPH. clearance as the assessment indices and vegetable-flour soup ratio, flour-water ratio and inoculums size as investigation factors. The results show that Jiangshui is very nutritious when fermentation lasted for 5 d at 30 ℃, m （vegetable） ： m（floursoup）=1： 40, m（flour） ： m（water）=1： 100, inoculumssize=9%.