复合微生物酸浆豆干发酵剂的影响因素分析

Analysis of influencing factors of compound microbial fermented slurry dried bean curd starter

中文关键词:  复合发酵剂  酸浆豆干  产酸量

英文关键词:compound starter  fermented slurry dried bean-curd  acid production

中文摘要:

      目的 分析副干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌3种商业菌株复配而成的复合发酵剂的影响因素。方法 选取乳糖添加量、黄浆水初始pH、乳酸菌接种量、培养温度、培养时间为考察因素, 以产酸量为评价指标, 进行正交实验并与单一发酵剂豆干比较。结果 各因素对产酸量的影响由大到小依次为培养温度、乳酸菌接种量、黄浆水初始pH值和乳糖添加量, 其中培养温度对产酸量影响显著。发酵剂最优制作工艺为: 菌种复配比例为副干酪乳杆菌:嗜酸乳杆菌:植物乳杆菌=1:1:2、乳糖添加量2%、黄浆水初始pH值5.5、乳酸菌接种量8%、培养温度37 ℃、培养时间60 h。结论 复合发酵剂豆干的出品率、质地、保水性、口感及感官评价上整体优于单一发酵剂豆干, 本研究为酸浆豆干的工业化生产提供了理论依据。

英文摘要:

      Objective To analyze the influencing factors of the compound starter made of Lactobacillus paracasei, Lactobacillus acidophilus, and Lactobacillus plantarum. Methods The addition of lactose, the initial pH value of yellow syrup water, the inoculation amount of lactic acid bacteria, the culture temperature and culture time were selected as the investigation factors, the yield of acid was used as the evaluation index to conduct the orthogonal experiment and compared with the single starter dried soybean. Results The influence of various factors on the acid production of the starter in descending order was culture temperature, lactic acid bacteria inoculation amount, initial pH value of yellow syrup water and lactose addition amount. The culture temperature has a significant effect on acid production. The optimal production process was obtained as follows: the ratio of strains was Lactobacillus paracasei:Lactobacillus acidophilus:Lactobacillus plantarum=1:1:2, the amount of lactose added was 2%, the initial pH of yellow syrup water was 5.5, and the amount of lactic acid bacteria inoculate was 8%, the culture temperature was 37 ℃, and the culture time was 60 h. Conclusion The yield, texture, water retention, taste and sensory evaluation of compound fermented dried bean curd are better than those of single fermented bean curd. This study provides a theoretical basis for the industrial production of fermented slurry dried bean curd.