【摘要】 为探究不同发酵条件参数对“红菌豆渣”品质的影响，将鲜豆渣60℃烘制45 min后再翻炒至预设含水量后，接入Neurospora crassa LY03菌株，在80%湿度条件下进行恒温发酵培养。以豆渣含水量、接种量、发酵温度和时间为因素，发酵后“红菌豆渣”的色泽、可溶性膳食纤维含量、氨基酸态氮含量和质构为评价指标，通过响应面优化试验确定了“红菌豆渣”发酵的最佳工艺参数为豆渣干基初始含水量79.00%、接种量1.70%、发酵温度29.00℃、发酵时间73.00 h。在此条件下“红菌豆渣”的色差值为63.56±1.51，可溶性膳食纤维含量为(10.69±0.50)g/100 g，氨基酸态氮含量为(8.42±0.43)mg/g，咀嚼性为(598.07±3.40)m J，回复性为0.84±0.03；产品呈橙黄色，质地均匀、软硬适中，霉香味浓郁。且相比于传统发酵，该工艺更有利于菌丝生长、豆渣发酵和营养物质分解，改善“红菌豆渣”品质。更多还原

【Abstract】 To explore the influence of fermentation conditions and parameters on the quality of “red fungus bean dregs”, after baking fresh bean dregs at 60 ℃ for 45 minutes, stir fry until the preset water content,access to the Neurospo classa LY03 strain, and for constant temperature fermentation and cultivation under 80% humidity conditions. Based on the moisture content, inoculation amount, fermentation temperature and time as the factors, the △E value, soluble dietary fiber(SDF) content, amino acid nitrogen content and quality structure of “red fungus bean dregs” after fermentation are as evaluation indicators.The best process parameters of “the fungus bean residue “fermentation were as follows: 79.00% of the initial moisture content of dry base bean dregs water content of bean dregs, 1.70% vaccination, the fermentation temperature of 29.00 ℃, and the fermentation time of 73.00 h. Under this condition, the △E value of the product was 63.56±1.51, the SDF content was(10.69±0.50)g/100 g, the amino acid nitrogen content was(8.42±0.43)mg/g, the chewiness was(598.07±3.40)mJ, and the resilience was 0.84±0.03.The product presented an orange yellow color, with a uniform texture, moderate softness and hardness,and a strong moldy aroma. Compared to traditional fermentation, this process is more conducive to mycelial growth, soybean dregs fermentation, and nutrient decomposition, improving the quality of “Red fungus bean dregs”.更多还原