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題 名 | 黃豆副產物之保存--豆渣之乳酸發酵=Preservation of Soybean Byproducts--Lactic Acid Fermentation of Okara |
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作 者 | 高馥君; 呂美玲; 陳文亮; 蔡維鐘; | 書刊名 | 食品科學 |
卷 期 | 25:6 1998.12[民87.12] |
頁 次 | 頁787-798 |
分類號 | 473.19 |
關鍵詞 | 豆渣; 副產物; 保存; 乳酸發酵; 儲存期限; Okara; By-product; Preservation; Lactic acid fermentation; Shelf life; |
語 文 | 中文(Chinese) |
中文摘要 | 為延長濕豆渣的儲存期限,可以乳酸發酵方式延長豆渣於室溫的儲存期限至14天,惟在發酵過程中必須配合糖蜜與離解酵素的添加。經乳酸發酵後的豆渣,在外觀及質地上極像味噌。 豆渣乳酸發酵的最適條件為酵素添加量與種類分別是;每2000g之濕豆渣中添加8.2×103LAPU之蛋白質分解酵素與9.6×103NCU之纖維素分解酵素。糖蜜添加量為濕豆渣重量之2%。在25℃下進行半嫌氣發酵。另外,發酵時之豆渣含水量以未經處理之新鮮豆渣(80%水份)較佳;於發酵期間,不論在pH值下降、酸度上升、胺基態氮或還原糖之產生速率上,皆比經過乾燥處理者(45%水份)要高。因此,為提高濕豆渣的保存效果,使用未經處理之新鮮豆渣即可。 至於乳酸菌種的選擇,從工廠取回之豆渣中,分離並鑑定出的天然乳酸菌有Lactobacillus crispatus, L. fermentum, L. brevis, L. paracasei subsp. Paracasei, L. acidophilus。但以L. brevis, L. paracasei subsp. Paracasei, L. acidophilus三株菌所發酵豆渣風味較佳。但於發酵期間,在pH值、酸度、還原糖、胺基態氮與微生物的變化方面,三者間並無顯著差異。 |
英文摘要 | Preservation of okara by means of lactic acid fermentation could extend its shelf life at room temperature to 14 days. Under facultatively anaerobic conditions, okara was fermented by lactic acid bacteria with the addition of molasses and macerating enzymes. At the end of fermentation, the okara became very similar to miso in appearance and texture. The optimum conditions for okara fermentation were: the addition of 8.2×103 LAPU of protease and 9.6×103 NCU of cellulose to 2000g okara, 2% by weight of molasses, and semi-anaerobic incubation at 25℃. Fresh okara (80% moisture content) was better than dried okara (45% moisture content) with respect to higher rates of pH decrease, acidity increase, amino N increase and reducing sugar production during fermentation. Lactic acid bacteria isolated and identified in fresh okara from a local factory were: Lactobacillus crispatus, L. fermentum, L. brevis, L. paracasei subsp. Paracasei, and L. acidophilus. The flavor of okara fermented by L. brevis. L. paracasei subsp. Paracasei or L. acidophilus was better. There was no significant difference in the variation of pH, acidity, reducing sugar, amino-N and microflora during fermentation among the three species. |
本系統中英文摘要資訊取自各篇刊載內容。