乳酸菌发酵大豆蛋白粉加工工艺的研究_食品专业.rar

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摘要:本实验以脱脂豆粕为原料,采用乳酸菌发酵、真空冷冻干燥技术生产速溶大豆蛋白粉,提高豆粕中蛋白质的提取率,改善大豆蛋白粉的速溶性和营养品质,推动大豆蛋白加工领域的技术集成创新和应用。

   研究了乳酸菌发酵豆粕过程料水比、乳酸菌接种量、发酵温度、发酵时间,对蛋白质提取的影响。以总氮和非蛋白氮含量为试验指标,在单因素的基础上,通过L9(34)正交试验确定了乳酸菌发酵豆粕的最佳工艺条件:料水比1:20,乳酸菌的接种量为3%,发酵温度37℃,发酵时间为24h。豆粕中的蛋白提取率(提取氮/豆粕氮)为85.33%。大豆蛋白粉的氮溶指数(NSI)87%,大豆蛋白粉中的蛋白含量为84.71%,肽含量为13.59%。

关键词:乳酸菌,豆粕,发酵,蛋白质,非蛋白氮

 

Abstract:In this experiment, defatted soy flour as raw material, the use of lactic acid fermentation, vacuum freeze-drying technology to produce instant soy protein powder, protein soybean meal extraction rate, to improve instant soy protein powder and nutritional quality, promoting soy protein processing technology in the field of integrated innovation and applications. 

    Lactic acid bacteria fermented soybean meal process the ratio of water, lactic acid bacteria inoculation, fermentation temperature, fermentation time, the impact of protein extraction. Total nitrogen and non-protein nitrogen content of the test indicators, on the basis of a single factor, L9 (34) orthogonal experiment to determine the optimum conditions of the lactic acid bacteria fermented soybean meal: material to water ratio of 1:20, the amount of lactic acid bacteria inoculation3%, the fermentation temperature of 37 ° C for 24 h fermentation time. Soybean meal protein extraction rate of 85.33% (extract nitrogen / soybean meal nitrogen). The nitrogen solubility index (NSI) of the soy protein powder 87%, soybean protein powder, protein content of 84.71%, 13.59% peptide content. 

Key words: Lactic acid bacteria Soybean meal Ferment Protein Non-protein nitrogen

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