摘要
大豆营养价值丰富,但由于含有丰富的蛋白质以及低聚糖,大豆制品易发生非酶褐变。乳酸菌通过乳酸发酵,消耗糖、分解蛋白质,以及降低pH抑制大豆褐变。同时使大豆具有特殊风味,获得优质发酵食品。以发酵液pH和大豆感官评价为指标,通过均匀试验和正交试验确定了五香大豆乳酸发酵工艺的最优条件。结果表明,乳酸菌发酵大豆的最优工艺条件为:植物乳杆菌接种量7%,温度34℃,盐浓度5%。发酵周期为40h,所得发酵大豆综合感官评分高达95。
Soybean is rich in nutritional value. However, soybean products are vulnerable to the non-enzymatic browning for it is high contents of pro- tein and oligosaccharides. During lactic acid fermentation, lactic acid bacteria consume sugar, break down protein, and lower the pH to inhibit brown- ing. At the same time, fermentation gives soybean products special flavor. The optimal conditions of spiced soybean lactic acid fermentation process were obtained by uniform experiment and orthogonal test, using pH of fermentation liquid and sensory evaluation of soybean as index. The experi- mental results show that the optimum conditions for lactic acid bacteria fermentation of soybean were as follows, plant lactobacillus inoculation 7%, temperature 34℃, salt concentration 5%, fermentation time 40h. The sensory score of fermented soybean is high up to 95.
出处
《中国酿造》
CAS
2012年第12期151-154,共4页
China Brewing
关键词
大豆
乳酸发酵
工艺
感官分析
soybean
lactic acid fermentation
technology
sensory analysis
