摘要
脱脂豆粉是大豆经冷压榨提油后磨制得到的产物,粗蛋白含量高达40%,具有良好的食用加工性能。乳酸菌发酵能使其制品具有特有的保健作用和独特的风味。研究利用正交试验对影响脱脂豆粉乳酸发酵的各因素进行优化,结果表明,当豆粉与水比例为1∶5(g∶mL),添加1%葡萄糖,接种0.015%YC-381菌粉,在42℃发酵16h,产品的豆腥味较淡,酸味、口感最好。
Degreased soybean powder is a product that obtained by cold oil extraction and grinding of soybean. The crude protein content of degreased soybean powder can reach 40%, which has good processing properties. Lactic acid bacteria fermentation can make products with specific health effects and unique style flavour. Some factors affecting lactic acid fermentation in soymilk was selected by orthogonal experiments, and the results showed that under the conditions of water and degreased soybean powder ratio 1：5 （g：ml）, Add 1% glucose, inoculation 0.01% YC-381 powder, and then fermented at 42℃ for 16 h, the beany flavor was minimum and the sour and taste were best.
出处
《中国酿造》
CAS
北大核心
2010年第3期41-45,155,共6页
China Brewing
基金
科技部"十一五"科技支撑计划课题(2007BAD27B09)
关键词
脱脂豆粉
乳酸菌
发酵条件
优化
degreased soybean powder
lactic acid bacteria
fermentation conditions
optimization
