不同干燥方式对蛹拟青霉发酵豆粉活性成分及品质的影响

Effects of Different Drying Methods on the Active Ingredient and Quality of Soybean Flour Fermented by Paecilomyces Militaris

为探究蛹拟青霉发酵大豆粉适当的干燥方式,采用热风干燥、微波真空干燥和冷冻真空干燥3种干燥方式对蛹拟青霉发酵豆粉进行了干燥处理,并测定了多糖、蛋白质、虫草素、多酚等主要活性成分和干燥发酵豆粉的堆积密度、复水性、感官指标和微生物数量。结果表明:不同的干燥方式对发酵豆粉的活性成分含量和堆积密度、复水性、微生物数量、感官指标等均具有显著影响(P<0.05或P<0.01)。冷冻真空干燥的发酵豆粉活性成分显著优于其他2种干燥方式,多糖、蛋白质、虫草素和多酚含量分别为224.2 mg/g、307.42 mg/g、136.67 μg/g、5.66 mg/g;冷冻真空干燥的发酵豆粉堆积密度最小,为0.364 g/cm3;冷冻真空干燥的发酵豆粉复水性明显优于其他2种干燥方式,复水性达到392.23%,与其他2种干燥方式存在极显著差异(P<0.01)。发酵豆粉的感官指标是冷冻真空干燥后的效果最好,干燥的发酵豆粉呈白色、质感细腻、具有豆香味。但冷冻真空干燥的发酵豆粉的微生物数量较高,不如其他2种干燥方式效果好。

In order to explore the proper drying methods of soybean meal fermented by Paecilomyces militaris,heat air drying,microwave vacuum drying and vacuum freeze drying three kinds of drying methods were used on the dry processing of soybean meal fermented by Paecilomyces militaris,and the main active ingredient of the polysaccharide,protein,cordycepin,polyphenols,and fermented soybean meal bulk density,rehydration character,sensory index and microorganism quantity were determined.The results showed that there were significant differences in the content of active components,rehydration ability,microbial number and sensory index among different drying methods (P<0.05 or P<0.01).The active components of fermented soybean powder by freeze-vacuum drying were significantly better than those of the other two drying methods.The contents of polysaccharide,protein,cordycepin and polyphenol were 224.2 mg/g,307.42 mg/g,136.67 μg/g and 5.66 mg/g,respectively.The bulk density of fermented soybean powder was the lowest,which was 0.364 g/cm3.The rehydration ability of freeze vacuum drying was better than the other two drying methods,the rehydration ability reached 392.23%,which was significantly different from the other two drying methods (P<0.01).The sensory index of fermented soybean powder by freeze vacuum drying had the best effect,and the dried fermented soybean powder was white,delicate and had bean flavor.However,the number of microorganisms of fermented soybean flour by freezing vacuum drying was higher than that of the other two drying methods.