发酵过程中添加复合酶对发酵大豆产品的影响

Effects of complex enzyme supplementation during the fermentation period on femented soybean

本文通过检测水分含量、pH、酸溶蛋白含量、脂肪含量与收率差异等理化指标,考查大豆复合酶对大豆发酵过程中的影响。结果表明:大豆发酵过程中的主要限制因素为水分的含量,在1∶0.5水分下粉碎大豆(试验1)较1∶0.4水分下pH降低11.03%,小肽含量提升24.88%。先加大豆复合酶预处理(试验2),然后粉碎发酵效果不如先粉碎后加大豆复合酶效果好。在发酵过程中加入大豆复合酶不能降低物料黏度,物料发酵后依然成饼状,烘干不均匀且成本高,所以选择合适的烘干设备与前期大豆粉碎设备是关键,否则发酵大豆很难实现大规模生产。

The effects of soybean compound enzyme on soybean fermentation were carried out by examining the physical and the chemical parameters included moisture content,pH,acid soluble protein content,fat content and yield difference.The results showed that the main limiting factor in the fermentation process was the content of water.The pH of crushing soybean in the 1：0.5 water （Experiment 1 ） was decreased by 11.03% than 1：0.4 water the average acid soluble protein was increased by 24.88%.The effects of the first soybean composite enzyme pretreatment（Experiment 2） and crushing the fermentation was not better than that of the first enzyme after crushing.The addition of soybean compound enzyme in the fermentation process did not reduce the viscosity of the material.The material was still biscuit ＇after the fermentation, the drying was not uniform and the cost was high.If soybean fermentation was feasible for large-scale production,the drying and grinding equipment was the key.