农业工程学报2012，Vol.28Issue(7)：248-253,6.DOI:10.3969/j.issn.1002-6819.2012.07.041
黑曲霉和米曲霉发酵改善豆渣口感
Improvement of okara mouthfeel by Aspergillus niger and Aspergillus oryzae fermentation
摘要
Abstract
Okara is the byproduct of soy product with rich protein, dietary fiber, mineral, but it is not welcomed as edible soy product mainly because of its poor mouthfeel. In this research, Aspergillus oryzae and Aspergillus niger were used to ferment okasa in order to reduce the particle size distribution and improve the mouthfeel of fermented okara. The results showed that both strains improved the mouthfeel of okara through fermention at 28℃, relative humidity 95%. After fermention with Aspergillus oryzae and Aspergillus niger, the particle size of okara decreased. The morphological analysis also showed the reduced particle size of fermented okara. Furthermore, the cellulase and hemicellulase activity were detected in the okara fermented by Aspergillus oryzae and Aspergillus niger for 3 and 10 days, which suggested that the both strains could induce the generation of celluase and hemicelluase in okara and lead to reduced particle size of fermented okara. The research can provide a new method for the unilization of fresh okara.关键词
农业废弃物/发酵/菌株/膳食纤维/发酵豆渣/黑曲霉/米曲霉/口感Key words
agricultural products/fermentation/strain/dietary fiber/fermented okara/Aspergillus oryzae/Aspergillus niger/taste分类
化学化工引用本文复制引用
李艳芳,郝建雄,程永强,赵瑞平,殷丽君,李里特..黑曲霉和米曲霉发酵改善豆渣口感[J].农业工程学报,2012,28(7):248-253,6.基金项目
国家“十一五”规划关键技术研究与开发项目(项目编号:2006BAD27B09) （项目编号:2006BAD27B09）
