天贝菌的生物特性研究与应用-调味品杂志（月刊）

文章信息/Info

Title:: Study and application of the biological characteristics of The Tempeh.

摘要:: 天贝是以大豆为原料，霉菌固态发酵制成的发酵食品。成品天贝中大豆被白色菌丝体紧密包裹，像棉花糖，质地富有弹性，有淡淡的清香，其市场发展空间较大。本文通过正交试验优化出培养天贝的最佳方法和天贝酱配方，并通过HPLC法测大豆苷元、染料木素含量。结果表明：制作天贝的最佳工艺参数为温度35℃、时间32h、发酵剂添加量1.5%、乳酸添加量1.0%、面粉添加量1.0%。最佳方案制得天贝的大豆苷元含量为0.8901μg/g、染料木素含量为1.1274μg/g、天贝菌含量为181.5532mg/g。天贝酱的最佳配方为：天贝100g、食用油50g、黄豆酱40g、辣椒10g、白砂糖4g、胡椒粉4g、食盐1g、味精0.5g、香辛料1g、生姜3g、猪肉10g、花椒粉1g。炒制出的天贝酱色泽油润，富有天贝食品风味，口感醇厚，鲜香微辣。

Abstract:: Tempeh is a fermented food made from soybean and ?solid state fermentation of mucedine. The finished products are tightly wrapped with white mycelia, like cotton candy, which are elastic and light fragrance. In this paper, the best processing of tempeh culture and the formula of tempeh sauce were optimized by orthogonal test, and the content of daidzein and genistein was determined by HPLC. The results showed that the optimum processing parameters were temperature 35 ℃, time 32h, starter dosage 1.5%, lactic acid addition 1% and flour addition 1%. The optimum formula showed that the content of daidzein was 0.8901μg/g, the genistein content was 1.1274μg/g, and the content of tempeh mucedine 181.5532mg/g. The best formula of tempeh sauce was: tempeh 100g, edible oil 50g, soybean paste 40g, pepper 10g, white sugar 4g, chili 4g, salt 1g, monosodium glutamate 0.5g, spice 1g, ginger 3g, pork 10g, Chinese pepper powder 1g. The tempeh sauce was rich in light spicy flavor.