复合菌液体发酵芝麻饼工艺研究

Liquid Fermentation Technology of Sesame Crackers with Combined Bacterium

探讨复合菌液体发酵芝麻饼发酵条件的优化,采用实验室筛选的高效蛋白质降解菌和高效脂肪降解菌混合发酵的方法,研究菌种比例、接种量、初始p H值、发酵温度、发酵时间、转速对发酵底物中蛋白质降解和脂肪降解的影响。结果表明:芝麻饼的最佳发酵工艺条件为高效蛋白质降解菌和高效脂肪降解菌的接种比例为2∶1,接种量5%,初始p H值7.0,发酵温度37℃,发酵时间48 h,转速为180 r/min。在此试验条件下,芝麻饼的粗蛋白质降解率为67.25%,粗脂肪的降解率为65.20%。

We discussed the optimization of sesame crackers fermentation conditions with combined bacterium of the high-efficiency protein degrading bacteria LQ and the fat degrading bacteria YF,and studied the effects of the strains ratio,inoculation size,initial pH,fermentation temperature,fermentation time and revolving speed on protein degradation and fat degradation in fermentation substrate.The results showed that the optimum fermenting parameter of sesame crackers were as follows ：the ratio of LQ ：YF was 2：1,inoculation size 5% ,initial pH 7.0 ,fermentation temperature 37 ℃ ,fermentation time 48 h and revolving speed 180 r/min.Under the conditions ,the crude protein degradation rate of sesame cake was 67.25% ,and the rate of crude fat was 65.20%.