发酵法精制大豆糖蜜中功能性低聚糖工艺的研究

The Preparation of Functional Oligosaccharide in the Process of Fermentation from Soybean Molasses

试验研究发酵法制备大豆糖蜜中功能性低聚糖的工艺。首先对大豆糖蜜的主要成分进行了分析和测定,大豆糖蜜中糖分含量占总量的48.48%。试验研究了5种不同的酵母对糖蜜中蔗糖去除效果和功能性低聚糖的保留率,选择啤酒酵母103作为发酵菌种,通过单因素试验考察pH、温度、时间、糖蜜浓度和接种量对发酵效果的影响,再通过响应面对工艺条件进行优化:pH 5.0、温度33℃、时间11 h、糖蜜浓度4.0%、接种量3.1%。大豆糖蜜发酵液中各糖分的保留率为:蔗糖10.3%、棉子糖81.0%、水苏糖92.5%,获得了功能性成分含量及纯度均较高的大豆低聚糖产品。

It discussed the preparation of functional oligosaccharide in the process of fermentation from soybean molasses. Firstly, the main components of soy molasses were determined. The total sugar account was 48.48%. Select yeast 103 during the study of consumption to sucrose and retention rate to stachyose and raffinose from five stains of yeast. And the influence ofpH, temperature, time, molasses concentrate and inoculation to fermentation was studied using single factor experiment, the optimum conditions by response surface were following, the pH was 5,0, the temperature was 33℃, the reaction time was 11h, the molasses concentrate was 4.0% and the inoculation amount was 3.1%. The retention rate in hydro-lysates of soybean molasses was 10.3% for sucrose, 81.0% for raffinose and 92.5% for stachyose under the optimal fermentation condition. So obtain high level functional ingredients and high purity soybean oligosaccharide products.