利用正交实验优化豆清液的发酵条件

摘要

Use the bean supernatant in the production of Hu'nan-style leisure dried bean curd as main research material,use fermentation culture to determine the optimal fermentation time,fermentation temperature,seed liquid additive amount of bean supernatant.Through the discussion of single factor experiments,the L9 (33) orthogonal experiments on the fermentation time,fermentation temperature,seed liquid additive amount are carried out.By detecting the total acid content (lactic acid) and pH,it can be concluded that the optimal levels of various factors are fermentation temperature of 37 ℃,seed liquid inoculation amount of 20％ and culture time of 48 h;the pH of bean supernatant is 4.32,the acid yield is 18.26 mL/dL under the optimum process conditions.%实验以湘式休闲豆干生产中的豆清液为主要研究原料,利用发酵培养确定最适的豆清波发酵时间、发酵温度、种子液添加量.通过对单因素实验的探讨,选取发酵温度、发酵时间、种子液添加量三因素的三水平进行L9(33)正交实验,并通过测总酸含量(以乳酸计)和pH,得出结论:湘式休闲豆干生产中各因素的优水平为发酵温度37℃、种子液接种量20％、培养时间48 h;豆清液发酵在最佳工艺条件下的pH值为4.32,产酸量为18.26 mL/dL.