粮油食品科技

中国科技核心期刊

混合菌种发酵大豆黄浆水的工艺优化
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Process Optimization of Soybean Yellow Syrup Fermentation by Mixed Strains
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    摘要:

    采用干酪乳杆菌、发酵乳杆菌、酿酒酵母对大豆黄浆水进行发酵,以乳酸菌和酵母菌活菌数为指标,研究糖蜜添加量、初始pH、接种量、接种比例、培养转速、发酵温度、发酵时间对发酵液中活菌数的影响。在单因素实验的基础上,采用响应面法优化大豆黄浆水发酵的工艺参数。结果表明最佳工艺参数为:接种量6%、接种菌种比例1∶1∶1、培养转速120 r/min、培养时间48 h、糖蜜添加量5%、初始pH 6.80,培养温度31 ℃,在此条件下大豆黄浆水发酵液中乳酸菌活菌数为3.18×109 CFU/mL,酵母菌菌数为4.1×108 CFU/mL。

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    Using Lactobacillus casei, Lactobacillus fermentum, and Saccharomyces cerevisiae to ferment soybean syrup water, the viable lactic acid bacteria and yeast were used as indicators to study the effect of molasses addition, initial pH, inoculation amount, inoculation ratio, culture speed, fermentation temperature and time on the number of viable bacteria in fermentation broth. On the basis of single factor experiment, the response surface method was used to optimize the technological parameters of soybean yellow slurry fermentation. The results showed that the best process parameters were: inoculation amount 6%, inoculation ratio 1∶1∶1, culture speed 120 r/min, culture time 2 days, molasses addition 5.12%, initial pH 6.80, culture temperature 30.97 ℃, under which thenumber of viable lactic acid bacteria in the fermentation broth of soybean yellow jelly was 3.18×109 CFU/mL, and the number of yeast was 4.1×108 CFU/mL.

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于 冰,高芫超,张 妍,吕佳璐,张莉力,许云贺*.混合菌种发酵大豆黄浆水的工艺优化[J].粮油食品科技,2021,29(4):211-218.

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  • 在线发布日期: 2021-07-29
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