【作者】 郝春雷；

【导师】 王立群；

【作者基本信息】 东北农业大学 ， 预防兽医学， 2004， 硕士

【摘要】 经实验研究，丹贝的发酵工艺初步可定为：精选大豆----浸泡18~24h ----0.08MP蒸煮20min----加入0.8％乳酸----接入固体菌种----分装（容器）----36(±1)℃培养30h 对丹贝含氮营养物质的测定表明：非蛋白氮（NPN）组分及可溶性蛋白含量均较发酵前显著增加。其中非蛋白氮总量、α氨基氮、多肽氮增量分别为12.7、6.6、38.9倍，游离氨基酸总量增幅可达３倍，NSI、水溶性蛋白、醇溶性蛋白分别为发酵前的4.51、1.94、1.30倍。同发酵30h的丹贝相比，发酵48h的丹贝中各含氮营养成分的含量均无明显变化。对丹贝的主要脂类营养物质进行测定，结果表明，发酵30h时的丹贝与未发酵样品相比：脂类总量变化不明显；酸价、碘价增长了3.7倍、15％；四种不饱和游离脂肪酸，即亚麻酸、亚油酸、油酸、花生四烯酸依次增加6.9、3.4、9.3和7.1倍。30h以后丹贝中脂类营养物质的变化均不显著。对丹贝维生素B1、B2、B12测定结果表明，发酵到30h时分别较发酵前增长2.16倍、1.71倍、3.33倍，同发酵30h的丹贝相比，发酵48h的丹贝中三种维生素含量均无显著变化。对丹贝的安全性进行了检测，结果为：半数致死量（LD50）>15.0g/kg体重；微核实验、精母细胞染色体畸变实验、精子畸形实验和Ames实验结果均为阴性，铅、砷、AFB1含量均在安全标准以下，因此丹贝是一种安全食品。对丹贝的总菌数及大肠菌群最近似数（MPN）进行测定，实验结果表明发酵到30h时其总菌数和大肠菌群MPN分别为4.1×107、<30。但当丹贝发酵至36h时二者分别为2.1×109、120，其中MPN超出安全标准（MPN≦0）。更多还原

【Abstract】 In our experiment, fermenting measure of tempe could be definited initially as that soaking soybean for 18~24h——steaming soybean for 20min by 0.08Mp——mixing 0.8% lactic acid——suppling fungal inoculum——fermenting at 36(±1)℃ for 30h By way of measurement of the content of nitrogen-contained nutrition in tempe，it could be seen that both non-protein-nitrogen(N.P.N) ingredients and soluble protein in tempe increased significantly, comparing with that in the sample was not fermented．The N.P.N, α amino- nitrogen, peptide Nitrogen, the total content of its free amino acid and the NSI, water, ethanol soluble protein, in tempe increased about 12.7, 6.6, 38.9 times, 3 times, 4.51, 1.94, 1.30 times respectively. For tempe fermented for 48h, nitrogen contained-nutrition contents had not dramatic change, compared with tempe fermented for 30h． By virtue of measurement to content of lipids nutrition in tempe，it could be known that the total content of lipids in tempe fermented for 30h was almost the same as in the sample was not fermented．But the acid valve and iodine valve of lipids in tempe increased about 3.7 times and 0.15 times，and the contents of some kinds of free unsaturated fatty acids including oleic，linoleic，arachidonic，linolenic acids，improved 6.9, 3.4, 9.3 and 7.1 times respectively, comparing with that in the sample was not fermented．The change of them was not significant after tempe was fermented for 30h．By measurement to content of some water soluble vitamin in tempe，it could be found that vitamin B1,B2,B12 in tempe which had been fermented for 30h were 2.16, 1.71, 3.33 times of ones of beans not fermented, respectively. For tempe fermented for 48h, contents of vitamin B1, B2, B12 did not change significantly, compared with tempe fermented for 30h．Through some kinds of safety tests on tempe，it could be seen that lethal does 50%(LD50) >15.0g/kg，the results of microkermel test，spermatocytes chromosome aberration test，sperm malformation test and ames test all were negative．The contents of Pb，As and AFB1 all were beneath the standard of nation food safety. So，tempe was a kind of safe food．It could be known that total bacteria quantity and coliform group most probable number (MPN) of tempe that had been fermented for 30h are 4.1×107、<30 respectively, measuring them. However, they both increased and were 2.1×109、120 respectively, and MPN exceeded the standard of food fermented safety (MPN≦30), when tempe had been fermented for 36h.Candidate:Hao ChunleiSupervisor:Prof. Wang LiqunSpeciality:Preventative Veterinary Science更多还原