农业机械学报2018，Vol.49Issue(3)：373-380,8.DOI:10.6041/j.issn.1000-1298.2018.03.047
富含γ-氨基丁酸豆芽乳发酵工艺优化
Optimization of Process Conditions of γ-Amino Butyric Acid-enriched Fermented Milk with Sprouted Soybeans
摘要
Abstract
The concentration of bioactive components was the key factor to functionality of fermented food.The object was to develop and characterize a sprouted soybeans-based fermented milk by using γ-amino butyric acid (GABA)-producing Lactobacillus plantarum S-35.Inoculation volume,fermentation time and fermentation temperature were studied as single factors affecting the yields of GABA in the fermented milk.The central composite design was used to optimize the fermentation technology.The results were analyzed with the software Design-Expert 8.0.6.Results indicated that the fermentation system model had an extremely significant effect on predicting the results of the test.Results of the response surface optimization test showed that the optimal fermentation condition was as follows:inoculation volume was 3.5％,fermentation time was 27 h,and fermentation temperature was 34.5℃.The verification tests demonstrated that the actual yields of GABA was 1.61 g/L,and the maximum number of viable probiotics count was 1.60 × 109 CFU/mL.When it was stored at 4℃ after 7 d,the product had good quality with sensory evaluation,viable cell numbers and pH value.The research results proposed specific processes and fermentation conditions for GABA enrichment in sprouted soybeans,which can provide a new,natural,and functional food resource.关键词
发芽大豆/γ-氨基丁酸/工艺优化/响应面法Key words
sprouted soybeans/γ-amino butyric acid/process optimization/response surface method分类
轻工纺织引用本文复制引用
张金兰,代田田,王丹婷,李平兰..富含γ-氨基丁酸豆芽乳发酵工艺优化[J].农业机械学报,2018,49(3):373-380,8.基金项目
国家自然科学基金项目(31671831) （31671831）
