黑曲霉全豆腐乳的制备及其营养特性研究

Preparation of whole bean curd fermented by Aspergillus niger and its nutritional properties

为解决豆制品企业豆渣囤积易腐败和低值化问题,并提高腐乳产率,该研究以黑曲霉(Aspergillus niger)发酵豆渣为原料,将其回填至豆浆中,制作成黑曲霉全豆腐乳,按照腐乳生产标准进行检测,并与传统腐乳的营养特性进行对比。结果表明:黑曲霉全豆腐乳符合腐乳生产标准,通过扫描电镜观察,黑曲霉全豆腐乳无明显纤维结构,且表现出较好的质构特征;对比传统腐乳,黑曲霉全豆腐乳出品率提高8.43%;持水性降低3.22%;总膳食纤维含量提高25.14%;总皂苷降低48.44%;大豆异黄酮降低45.03%;蛋白体外消化率提高13.02%;黑曲霉全豆腐乳共检出挥发性风味物质39种和17种氨基酸,总氨基酸含量为26.58 g/100 g。该研究对豆渣的综合利用提供了新途径,提高了膳食纤维含量和出品率,降低了成本,具有进一步产业化的潜力。

In order to solve the problem of easy spoilage and low value of soybean residue stored by soybean products enterprises,and improve the yield of fermented bean curd,using fermented bean residue of Aspergillus niger as raw material,backfilled it into soybean milk to make A.niger whole bean curd,which was tested in accordance with the production standards of fermented bean curd,and compared with the nutritional characteristics of traditional fermented bean curd.The results showed that A.niger whole bean curd met the production standard of fermented bean curd.Scanning electron microscopy showed that A.niger whole bean curd had no obvious fiber structure and showed good texture characteristics.Compared with traditional fermented bean curd,the yield of A.niger whole bean curd increased by 8.43%,water holding capacity decreased by 3.22%,total dietary fiber content increased by 25.14%,total saponins decreased by 48.44%,soybean isoflavone decreased by 45.03%,in vitro protein digestibility increased by 13.02%;39 kinds of volatile flavor compounds and 17 kinds of amino acids were detected in A.niger whole bean curd,and the total amino acid content was 26.58 g/100 g.The study provided a new way for the comprehensive utilization of soybean dregs,improved the dietary fiber content and yield,reduced the cost,and had the potential for further industrialization.