摘要
选用前期筛选的高产β-葡萄糖苷酶的菌株菌种,进行富含游离态大豆异黄酮豆豉的前发酵及后发酵工艺研究。以氨基酸态氮质量分数和游离态大豆异黄酮含量为指标,通过单因素试验确定豆豉前发酵时间为10d,前发酵温度为52℃,氨基酸态氮质量分数为0.797g/100g,游离态大豆异黄酮的含量为684.892μg/g。通过单因素试验和正交试验,确定最佳后发酵的工艺条件为加盐量6%,酵母接种量1%,后发酵时间3 d。
Using the screened strain with high production of β-glucosidase, primary-fermentation and post-fermentation technology for Douchi enriched in free isoflavones is researched. With amino nitrogen content and free state isoflavone content as indicators,the optimal conditions of primary fermentation time 10 d and fermentation temperature 52 ℃ is determined according to single factor experiment results. At these conditions,the content of amino acid nitrogen is 0.797 g/100 g and free state isoflavone content is 684.892 μg/g. The optimal fermentation conditions of 6% salt,1% yeast,fermentation time 3 d are determined by single factor and orthogonal experiments.
出处
《农产品加工》
2015年第11期16-18,22,共4页
Farm Products Processing
基金
黑龙江省高校科技成果产业化前期研发培育项目(1253CGZH16)
关键词
豆豉
游离态大豆异黄酮
前发酵
后发酵
Douchi
free isoflavone
primary-fermentation
post-fermentation
