【作者】 薛振环；

【导师】 邓泽元； 范亚苇；

【作者基本信息】 南昌大学 ， 食品科学， 2008， 硕士

【摘要】 以豆制品加工过程中的副产品——豆渣为原料,用本实验室从江西传统发酵食品中分离诱变筛选的高产菌株Neurospora.crassa来发酵豆渣,研究该菌发酵豆渣的最佳发酵条件。对传统天然的发酵豆渣糕制作工艺进行了改进。同时以发酵豆渣为原料开发了发酵豆渣饼干,发酵豆渣面包,发酵豆渣燕麦片,油炸小食品等,主要研究结果如下:1.以粗纤维、蛋白质含量及Neurospora.crassa生长情况为指标研究最佳发酵条件,实验发现Neurospora.crassa发酵豆渣过程中,豆渣的水含量、pH值和发酵温度对豆渣发酵影响较大,而接种量超过25g/kg豆渣菌就可以迅速发酵,可以通过发酵时间来控制豆渣发酵的程度,发酵2～3天即可食用。Neurospora.crassa固体法发酵豆渣的最优条件为温度T=29.5℃,含水量w=66.5%,pH=6.3。发酵产物烘干后所得产品色泽为棕黄色或深黄色,颜色均匀,并具有发酵产品特有的香味。2.对利用单一菌种Neurospora.crassa发酵豆渣得到发酵豆渣糕,研究了包装材料、包装方法、杀菌温度、杀菌时间、包装真空度和储藏温度对产品保质期的影响,通过破坏性加速实验估测了采用最佳包装条件下的保质期为25天左右。3.研究了发酵豆渣粉在焙烤食品中的应用,发酵的豆渣饼干的最佳配方:面粉88%,豆渣粉12%(其他辅料以面粉+豆渣粉为基准,占其质量的百分比),油脂25%,白砂糖35%,疏松剂2.0%,食盐0.4%;并就发酵豆渣面包的质构性质和感官指标的相关性进行了研究,得出感官综合评分与粘着性、弹性、咀嚼性、回复性呈显著正相关,与硬度呈显著负相关;且添加9%的发酵豆渣粉制出的面包感官品质最佳。4.研究了发酵豆渣燕麦冲剂及油炸食品的制作,以粘度、可溶性固形物含量和感官评价为指标,实验得出最佳配方为:85%燕麦片,15%发酵豆渣粉(其它辅料以燕麦片+豆渣粉为基准占其质量的百分比),25%全脂奶粉,6%白砂糖。Neurospora.crassa可将豆渣发酵制作成一种方便、营养丰富和味道鲜美的食品;实验证明发酵豆渣粉可以很好的应用于饼干、面包、燕麦冲剂等食品中。更多还原

【Abstract】 Soybean dregs is by-products processing bean, which was used as raw materials fermenting by high-yield strains Neurospora.crassa getting from the traditional fermented food in Jiangxi .This paper has studied the optimal fermenting condition on soybean dregs by this strains and improved the traditional natural fermentation process to produce soybean dregs cake. At the same time, using fermented soybean dregs as raw materials to develop a fermented soybean dregs biscuits, bread and soybean dregs fermented oatmeal and fried foods. Main results are as follows:1. It was found from experiment that the main influencing factors were the water content of soybean dregs, pH value and temperature of the fermentation during fermenting process. And the inoculation amount was over 25g/kg can ferment rapidly, the degree of fermentation can be controlled by time, and two to three days later can be eaten. The optimized the fermenting parameters according to the Box-Benhnken center-united experimental design principles and the method of response surface analysis were temperature T = 29.5℃, water content w = 66.5%, pH = 6.3. The luster of the products formed by drying fermented products is deep yellowish brown color or deep yellow and the color is even, and they have the special flavor of fermented products.2. The fermented soybean dregs cake was made by the single Neurospora.crassa investigating the effects of packaging materials, packaging method, sterilization temperature, sterilization time, packaging vacuum and storage temperature on the shelf-life products, and using accelerating and destructive experiments to estimate the shelf-life was twenty-five days under the optimal packaging conditions.3. A dry grinding fermented soybean dreg was used as main raw material to investigate the applications in the bakery food. The optimal formula of fermented soybean dregs biscuit was 88% wheat flour (other auxiliary material was computed by the percentage quality of soybean dregs powder and wheat flour) ,12% soybean dregs powder, 25% fat, sugar 35%, bulking agent 2.0%, salt 0.4% by using orthogonal experiment; The texture indexes of fermented soybean dregs bread and the sensory index were investigated, and found that the sensory values have significant positive correlation with adhesiveness, springiness, chewiness, resilience and have negative correlation with hardness. The best sensory quality of bread can be got by adding 9% of the fermented soybean dregs powder.4. In order to fermented bean dregs was used wide in food, it was also studied the method for making oatmeal granule and fried food. Through testing the indicators of viscosity, soluble solids content and sensory evaluation found that the optimal formula were fermented soybean dregs powder 15%, oatmeal 85%(other auxiliary material was computed by the percentage quality of soybean dregs powder and oalmeal), whole milk power 25% and sugar 6%.Soybean dregs can be fermented a convenient, nuturious and delicious food. The experiment had proven that the fermented soybean dregs power can be well used in biscuits, bread and oats and so on.更多还原