【摘要】 豆渣是大豆制品生产中的副产品,长期以来利用率不高,但却是很好的膳食纤维源和蛋白源。利用黑曲霉发酵豆渣,优化豆渣发酵方法,以感官、膳食纤维含量及微生物为评价产品标准,得到营养丰富的发酵型豆渣纤维饮料产品及其生产工艺参数。结果表明,豆渣加入量为0.2g/mL、接种量1%(V/V)条件下,发酵后所得滤液添加0.002g/mL复合稳定剂,经过调配、过滤、灭菌所得饮料颜色、气味和膳食纤维量达到预期目标,具有较好的稳定性。更多还原

【Abstract】 Soybean dregs,a byproduct in the production of soybean products,is a good source of dietary fiber and protein in spite of the long-term low utilization rate. A fermented dietary fiber beverage,rich in nutrients,was made from soybean dregs by fermentation with Aspergillus niger. An experiment was designed to optimize the fermentation of soybean dregs,and physicochemical and microbiological tests were conducted with sensory evaluation as the main standard and the content of dietary fiber as the major index to determine production process conditions. The results showed that,after 0.2g/mL soybean dregs and 1%(V/V) inoculum were added,the fermentation filtrate was mixed with 0.002g/mL composite stabilizer to give a beverage with color,odor and dietary fiber content as expected and good stability,through the processes including formulation,filtration and sterilization.更多还原