复合菌发酵腊豆的工艺优化

摘要

Ladou is a traditional fermented soybean product in China.Its taste is salty,fresh and moderate.It is rich in nutrients,but most of the beans are produced at home and are naturally fermented.There are some shortcomings,such as short storage time and poor taste,so this experiment adopted Bacillus subtilis,Bacillus amyloliquefaciens and Saccharomyces cerevisiae three strains to be used for the complex by Design Expert 8.06 software.The results showed that in the pH index,the inoculation group was significantly lower than CK group,in which sixth groups of pH was significantly lower than the other groups.The texture index of the inoculation group was significantly better than that of CK group.In terms of amino nitrogen,the inoculation group was better than CK group,and the content of free amino acids in the sixth groups was higher than that in the other groups.The sensory analysis showed that the sixth groups scored the highest.Comprehensive consideration,the sixth groups were selected as the best ratio,and the formula of composite bacteria solution was Bacillus subtilis∶ Bacillus amyloliquefaciens∶ Saccharomyces cerevisiae was 5.33∶ 3.67∶ 1.The purpose of this experiment would be propitious to improve the fermentation process of soybean wax by compound bacteria fermentation,improve the nutrition index of wax bean and promote the improvement of nutrition and health status of residents.%腊豆是中国传统的发酵豆制品,味道咸鲜适中,营养丰富,但目前腊豆大多为家庭生产且为自然发酵,存在保存时间短、口感较差等缺点,因此本实验采用Design Expert 8.06软件对枯草芽孢杆菌(Bacillus subtilis)、解淀粉芽孢杆菌(Bacillus amyloliquefaciens)和酿酒酵母(Saccharomyces cerevisiae)这3株待用菌株进行复配.结果表明,在pH这个指标上,接菌组显著低于CK组,其中第6组pH显著低于其他组;接菌组质构指标显著优于CK组.在氨基态氮的指标方面,接菌组优于CK组,从游离氨基酸含量来看,第6组其鲜味氨基酸和甜味氨基酸都高于其他组,通过感官分析,第6组得分最高.综合考虑,选择第6组为最佳配比,复合菌液的配方为枯草芽孢杆菌∶解淀粉芽孢杆菌∶酿酒酵母为5.33∶ 3.67∶1.本实验希望通过复合菌发酵改良腊豆的发酵工艺,改善腊豆的营养等指标,促进居民营养健康状况改善.