响应曲面法优化黑豆丹贝固体发酵条件的研究-《中国调味品》

文章信息/Info

Title:: Optimization of solid fermentation condition of black bean tempeh by response surface methodology

摘要:: 以黑龙江地产黑豆为原料，少孢根霉为发酵剂，在研究发酵时间、发酵温度、接种量和乳酸添加量等四个单因素对黑豆丹贝感官品质影响的基础上，采用Box-behnken设计对黑豆丹贝的发酵工艺条件进行了优化。结果表明：发酵时间为39 h发酵温度为35 ℃，接种量为0.26%，乳酸添加量为1.5%时，丹贝感官品质最好。此条件下产品呈白色糕团状，表面菌丝致密，质地结实有弹性，有典型丹贝香味，这可为黑豆丹贝功能性食品的工业化生产提供理论依据。

Abstract:: Black beans from Heilongjiang province were used as raw materials and Rhizopus oligosporus was used as starter, on the basis of the influence of four single factors, such as fermentation time, fermentation temperature, inoculation amount and lactic acid addition amount, on the sensory quality of black bean tempeh, Box-behnken design was used to optimize the solid fermentation condition of black bean tempeh. The results showed that the optimum process parameters were as follows: the fermentation time was 39 h, the fermentation temperature was 35 ℃, the inoculation amount was 0.26% and the lactic acid addition amount was 1.5%. The product presented white cake-shaped, was of the best quality under these conditions，with dense surface mycelium and a strong and elastic texture and typical tempeh flavor. It provided a theoretical basis for the industrial production of black bean tempeh functional food