GOU Ting-ting,PENG Rong,YIN Zhong-yi,et al.Study on the Brewing Technology of Pure Bean Dregs Sauce[J].Soybean Science,2020,39(01):130-137.[doi:10.11861/j.issn.1000-9841.2020.01.0130]
纯豆渣酱的酿制工艺研究
- Title:
- Study on the Brewing Technology of Pure Bean Dregs Sauce
- Keywords:
- Bean dregs; Brewing process; Pure bean dregs sauce; Quality analysis
- 文献标志码:
- A
- 摘要:
- ?为解决大量豆渣因营养丰富易腐败变质而造成的资源浪费问题，本文以纯豆渣为原料，以毛霉为发酵菌种，以中性蛋白酶活力为指标，采用单因素和响应面试验设计方法优化前发酵工艺；通过考察不同温度下纯豆渣酱中粗蛋白、可溶性蛋白、总酸和氨基酸态氮含量随时间的变化来确定后发酵所需的时间和温度。结果表明，前发酵的最优工艺条件为：水分含量62.20%、pH7.5、蒸煮时间20 min、培养时间64.5 h，在该工艺条件下，中性蛋白酶活力达175.655±0.765 μ·g-1，与模型预测值基本一致；在后发酵过程中，40和28 ℃、室温下豆渣酱中的粗蛋白、可溶性蛋白、总酸、氨基酸态氮含量均随发酵时间的增加而呈现先增大后逐渐趋于平稳的变化趋势，但在40 ℃下的可溶性蛋白和氨基酸态氮含量更高，并在40 d后趋于稳定，而28 ℃和室温下的各种营养成分含量要在50 d后才趋于稳定，说明提高温度可以提高可溶性蛋白和氨基酸态氮含量并缩短纯豆渣酱酿制所需的时间；3种温度下酿制的纯豆渣酱中的氨基酸态氮含量均能满足酿造酱中氨基酸态氮含量≥3 g·kg-1的要求，说明利用纯豆渣酿制豆渣酱是可行的。
- Abstract:
- In order to solve the problem of resource waste caused by bean dregs which by-product of bean products enterprisesis easy to corrupt for its abundant nutrition. This study took pure bean dregs as raw material,mucor as fermentation strain and neutral protease activity as indicator, and the single factor experiment and response surface method were applied to optimize the pre-fermentation process. Then,the time and temperature of post-fermentation were determined by examining the changes of crude protein, soluble protein, total acid and amino acid nitrogen content with time in soybean dregs sauce at different temperatures. The results showed that the optimum conditions of the pre-fermentation were: Moisture content 62.20%, pH7.5, cooking time 20 min, culture time 64.5 h. In this condition, the neutral protease activity reached 175.655±0.765 μ·g-1,it is basically consistent with the predicted value of the model. In the post-fermentation process, the contents of crude protein, soluble protein, total acid and amino acid nitrogen in the bean dregs at 40 and 28 ℃, and the room temperature all showed a trend of increasing firstly and then becoming stable gradually with the increasing of fermentation time, but at 40 ℃, soluble protein and amino acid nitrogen content were higher than that at 28 ℃, and the room temperature and the content of various nutrient tent to be stable after 40 d. At 28 ℃ and room temperature they were stable after 50 d. It indicates that increasing temperature can improve soluble protein and amino acid at the same time and shorten the time required for the production of pure bean dregs. The content of amino acid nitrogen in the pure bean dregs after post-fermentation at three temperatures can meet the requirement that the amino acid nitrogen content in the brewed sauce should≥3 g·kg-1. It indicated that it is feasible to brew bean dregs with pure bean dregs.
参考文献/References:
［1］王慧.豆渣发酵成分分析及其产品开发的研究［D］.长沙：湖南农业大学,2014.(Wang H. Study on fermentation composition analysis and product development of bean dregs ［D］. Changsha: Hunan Agricultural University, 2014.)［2］ 段松林,彭荣,殷钟意,等.基于综合酶活力优化的豆渣酱油曲制备工艺［J］.大豆科学,2018,37(6):955-960,974. (Duan S L, Peng R, Yin Z Y, et al. Preparation of soybean soy sauce koji based on comprehensive enzyme activity optimization ［J］. Soybean Science, 2018, 37 (6):955-960,974.)［3］ 蒋丽婷.白腐乳物化性质与感官品质的相关性研究［D］.广州:华南理工大学, 2012.(Jiang L T. Correlation between physical properties and sensory quality of white bean curd ［D］.Guangzhou:South China University of Technology, 2012.)［4］ 孙常雁.自然发酵黄豆酱中主要微生物酶系的形成及作用［D］.哈尔滨:东北农业大学, 2007.(Sun C Y. Formation and function of main microbial enzymes in naturally fermented soybean paste ［D］. Harbin:Northeast Agricultural University, 2007.)［5］ 郑晓婷,赵新淮.毛霉的产蛋白酶发酵条件优化［J］.微生物学通报,2009,36(2):193-197. (Zheng X T, Zhao X H. Optimization of protease fermentation conditions of Mucor［J］. Bulletin of Microbiology, 2009, 36(2): 193-197.)［6］ 陶瑞霄,贾冬英,姚开,等.豆渣毛霉发酵条件的研究［J］.中国调味品,2013,38(4):57-60,64. (Tao R X, Jia D Y, Yao K. Study on fermentation conditions of mulberry mold［J］.China Condiment,2013,38(4):57-60,64.)［7］ 肖少香.豆渣发酵技术的研究［J］.食品科技,2007(7):72-75.(Xiao S X. Research on the fermentation technology of bean dregs［J］.Food Science and Technology,2007(7):72-75.)［8］ 管瑛,汪瑨芃,李文,等.豆渣固态发酵过程中主要营养成分及抗氧化特性变化［J］.食品科学,2016,37(21):189-194.(Guan Y, Wang J P, Li W. Changes of main nutrients and antioxidant properties during solid fermentation of bean dregs［J］.Food Science,2016,37(21): 189-194.)［9］ 刘晓庆,殷丽君,鲁绯,等.豆渣酱制曲工艺条件优化［J］.食品与发酵工业,2008(7):111-114.(Liu X Q, Yin L J, Lu F, et al. Optimization of process conditions for bean curd sauce［J］.Food and Fermentation Industries,2008(7):111-114.)［10］赵爽.大豆豆渣替代部分黄豆发酵豆酱的研究［J］.食品研究与开发,2019,40(3):116-118,166.(Zhao S. Study on the replacement of some soybean bean fermented soybean paste with soy bean dregs［J］.Food Research and Development,2019,40(3):116-118，166.)［11］中华人民共和国国家标准.饲料添加剂酸性、中性蛋白酶活力测定分光光度法:GB /T28715-2012［S］.北京: 中国标准出版社,2013.(National Standard of the People′s Republic of China. Determination of acidity and neutral protease activity of feed additives by spectrophotometry: GB /T28715-2012［S］. Beijing: China Standard Press, 2013.)［12］中华人民共和国国家标准.酱卫生标准的分析方法:GB 5009.39—2003［S］.北京:中国标准出版社,2003.(National Standard of the People′s Republic of China. Analytical method for sanitary standards of sauce: GB 5009.39—2003［S］. Beijing: China Standard Press, 2003.)［13］中华人民共和国国家标准. 食品中蛋白质的测定:GB/T 5009.5—2010［S］.北京:中国标准出版社,2010.(National Standard of the People′s Republic of China. determination of protein in food:GB/T 5009.5-2010［S］.Beijing: China Standard Press, 2010)［14］谢洋,李鹏,隋新,等.响应面优化细叶杜香提取工艺及抗氧化活性研究［J］.天然产物研究与开发,2019,1-12.(Xie Y, Li P, Sui X, et al. Optimization of extraction process and antioxidant activity of Eucalyptus urophylla L. by response surface ［J］. Research and Development of Natural Products, 2019, 1-12.)［15］张笑菊,蔡逸安,李昕悦,等.响应面法优化紫甘蓝中花色苷提取工艺及抗氧化性研究［J］.食品研究与开发, 2019,40(1): 85-91.（Zhang X J, Cai Y A, Li Y Y, et al. Optimization of anthocyanin extraction process and antioxidant activity in purple cabbage by response surface methodology ［J］.Food Research and Development, 2019,40(1): 85-91.)［16］闫明,韦迎春,杨晶,等.响应面法优化茯苓多糖提取工艺［J］.药学与临床研究, 2016, 24(5):365-367.(Yan M, Wei Y C, Yang J, et al. Optimization of extraction process of Lyciumbarbarum polysaccharides by response surface methodology［J］.Pharmaceutical and Clinical Research, 2016, 24(5):365-367.)［17］陈燕,王文平,邱树毅,等.响应面法优化超声波强化提取薏苡仁酯［J］.食品科学, 2010, 31(8):46-50.(Chen Y, Wang W P, Qiu S Y, et al. Optimization of ultrasonic enhanced extraction of coix seed ester by response surface methodology［J］.Food Science, 2010, 31(8):46-50.)［18］姜静,郭晶晶,安飞宇,等.豆酱自然发酵过程中理化指标与滋味特性分析［J］.食品科技,2018,43(11):319-325.(Jiang J,Guo J J, An F Y. Analysis of physical and chemical indicators and taste characteristics in natural fermentation process of bean paste［J］.Food Science and Technology,2018,43(11): 319-325.)［19］孙永才,孙京新,王宝维,等.纳地青霉发酵高温灭菌鸭血质构、可溶性蛋白、游离氨基酸以及挥发性物质变化研究［J］.食品工业科技,2017, 39(10):160-164. (Sun Y C, Sun J X, Wang B W. Study on the changes of blood structure, soluble protein, free amino acids and volatile substances in high temperature sterilized ducks fermented by Penicillium natto［J］. Science and Technology of Food Industry,2017, 39(10):160-164.)［20］黄治国,侯海波,罗惠波.浓香型酒醅发酵过程中乙醇和总酸变化规律研究［J］.中国酿造,2012,31(6):53-56. (Huang Z G, Hou H B, Luo H B. Study on the change law of ethanol and total acid in the fermentation process of Liuzhou-flavored wine cellar［J］. China Brewing, 2012,31(6): 53-56.)［21］李芳.桑椹果醋的发酵技术及其化学成分变化研究［D］.重庆:西南大学,2009.(Li F. Fermentation technology and chemical composition changes of mulberry vinegar ［D］. Southwest University, 2009.)［22］张春岭,刘慧,刘杰超,等.响应面试验优化红枣乳酸发酵饮料工艺［J］.中国食物与营养,2019,25(1):39-42,57.(Zhang C L, Liu H, Liu J C, et al. Optimization of red jujube lactic acid fermented beverage process by response surface test［J］. Chinese Food and Nutrition,2019,25(1):39-42,57.) ［23］张雨浩,马良,周梦柔,等.永川豆豉发酵过程中蛋白水解作用与黑色素形成关系［J］.食品科学,2013,34(19):195-199. (Zhang Y H, Ma L, Zhou M R. The relationship between proteolysis and melanin formation during fermentation of Yong chuan soybean meal［J］. Food Science,2013,34(19):195-199.)［24］刘颖,孙冰玉,刘琳琳,等.毛霉高产中性蛋白酶发酵培养条件的优化［J］.大豆科技,2013(5):33-39.(Liu Y, Sun B Y, Liu L L, et al. Optimization of fermentation conditions for high-yield neutral protease of Mucor［J］. Soybean Science and Technology, 2013(5): 33-39.)［25］姜静,郭晶晶,安飞宇,等.豆酱自然发酵过程中理化指标与滋味特性分析［J］.食品科技,2018,43(11):319-325.(Jiang J,Guo J J, An F Y. Analysis of physical and chemical indicators and taste characteristics in natural fermentation process of bean paste［J］.Food Science and Technology,2018,43(11): 319-325.)［26］高秀芝,王小芬,李献梅,等.天源酱园豆酱发酵过程中营养及理化指标动态［J］.食品科学,2008(9):352-354. (Gao X Z, Wang X F, Li X M. Dynamics of nutrition and physical and chemical indicators in fermentation process of Taiyuan Sauce Garden［J］.Food Science,2008(9):352-354.)［27］晏丽,张银志,王淼,等.自然发酵黄豆酱生产过程中理化及微生物指标的动态分析［J］.食品与生物技术学报,2012,31(3):271-275. (Yan L, Zhang Y Z, Wang M. Dynamic analysis of physicochemical and microbial indicators in the production of naturally fermented soybean paste［J］.Journal of Food Science and Biotechnology,2012,31(3):271-275.)
相似文献/References:
[1]赵 影,韩建春,郑环宇,等.豆渣深加工及综合利用的研究现状[J].大豆科学,2013,32(04):555.[doi:10.11861/j.issn.1000-9841.2013.04.0555]
ZHAO Ying,HAN Jian-chun,ZHENG Huan-yu,et al.Research of Further Processing and Comprehensive Utilization of Soybean Dregs[J].Soybean Science,2013,32(01):555.[doi:10.11861/j.issn.1000-9841.2013.04.0555]
[2]芦 菲,刘 洋,李 波,等.豆渣粉粒度和添加量对小麦粉理化特性的影响[J].大豆科学,2014,33(01):103.[doi:10.11861/j.issn.1000-9841.2014.01.0103]
LU Fei,LIU Yang,LI Bo,et al.Effect of Particle Size and Addition of Okara on Physicochemical Properties of Wheat Flour[J].Soybean Science,2014,33(01):103.[doi:10.11861/j.issn.1000-9841.2014.01.0103]
[3]何恩铭,李惠华,常强,等.超声波法提取豆渣中大豆异黄酮的工艺研究[J].大豆科学,2011,30(04):680.[doi:10.11861/j.issn.1000-9841.2011.04.0680]
HE En-ming,LI Hui-hua,CHANG Qiang,et al.A Preliminary Study on Extraction of Soybean Isoflavones from Soybean Dregs by Ultrasound Method[J].Soybean Science,2011,30(01):680.[doi:10.11861/j.issn.1000-9841.2011.04.0680]
[4]王文侠,宋春丽,曾凤彩,等.挤压膨化碱处理豆渣制备水溶性膳食纤维工艺的研究[J].大豆科学,2011,30(06):1017.[doi:10.11861/j.issn.1000-9841.2011.06.1017]
WANG Wen-xia,SONG Chun-li,ZENG Feng-cai,et al.Extruding Technology for Soluble Dietary Fiber from Soybean Dregs Treated with Alkaline[J].Soybean Science,2011,30(01):1017.[doi:10.11861/j.issn.1000-9841.2011.06.1017]
[5]李景权,马涛,尧珍玉,等.豆渣颗粒在卷烟滤嘴中的应用研究[J].大豆科学,2012,31(05):827.[doi:10.3969/j.issn.1000-9841.2012.05.030]
LI Jing-quan,MA Tao,YAO Zhen-yu,et al.Application of Soybean Residue Particles in Cigarette Filter[J].Soybean Science,2012,31(01):827.[doi:10.3969/j.issn.1000-9841.2012.05.030]
[6]杨晓娟,常忠义,高红亮,等.豆渣的改性及其应用的研究[J].大豆科学,2011,30(01):147.[doi:10.11861/j.issn.1000-9841.2011.01.0147]
YANG Xiao-juan,CHANG Zhong-yi,GAO Hong-liang,et al.Study on the Modification of Okara and its Application[J].Soybean Science,2011,30(01):147.[doi:10.11861/j.issn.1000-9841.2011.01.0147]
[7]郝继伟.超声波提取豆渣中水溶性大豆多糖工艺研究[J].大豆科学,2011,30(03):507.[doi:10.11861/j.issn.1000-9841.2011.03.0507]
HAO Ji-wei.Ultrasonic Extraction Technique of Soluble Soybean Polysaccharide from Soybean Dregs[J].Soybean Science,2011,30(01):507.[doi:10.11861/j.issn.1000-9841.2011.03.0507]
[8]刘昊飞.豆渣水溶性膳食纤维在酸性乳饮料中的应用[J].大豆科学,2014,33(04):613.[doi:10.11861/j.issn.1000-9841.2014.04.0613]
LIU Hao-fei.Application of Soluble Dietary Fiber from Soybean Dregs in the Acidity Milk Beverage[J].Soybean Science,2014,33(01):613.[doi:10.11861/j.issn.1000-9841.2014.04.0613]
[9]徐启红,任平国.豆渣中水溶性大豆多糖的提取工艺研究[J].大豆科学,2008,27(05):902.[doi:10.11861/j.issn.1000-9841.2008.05.0902]
XU Qi-hong,REN Ping-guo.Extraction Technique of Soluble Soybean Polysaccharide from Soybean Dregs[J].Soybean Science,2008,27(01):902.[doi:10.11861/j.issn.1000-9841.2008.05.0902]
[10]谭永辉,王文生,秦玉昌,等.豆渣中水溶性大豆多糖的提取与应用[J].大豆科学,2008,27(01):150.[doi:10.11861/j.issn.1000-9841.2008.01.0150]
TAN Yong-hui,WANG Wen-sheng,QIN Yu-chang,et al.Extraction and Application of Soluble Soybean Polysaccharides from Bean Curd Waste[J].Soybean Science,2008,27(01):150.[doi:10.11861/j.issn.1000-9841.2008.01.0150]
备注/Memo
收稿日期：2019-06-18基金项目：重庆市高层次人才特殊支持计划（科技创新领军人才）（渝委组［2013］139号）。第一作者简介：苟婷婷（1994-），女，硕士，主要从事生物化工研究。E-mail：gtt18883176382@163.com。通讯作者：彭荣（1978-），男，博士，助理研究员，主要从事应用微生物和发酵工程研究。E-mail：47513433@qq.com。