花生粕双菌液态发酵的工艺研究

Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains

摘要: 以水解度(DH)为指标,对米曲霉AS3.951与枯草芽孢杆菌1.398混合液态发酵热榨花生粕的各种影响因素进行了研究,确定了最优的发酵工艺条件:温度为30℃,接种比例米曲∶枯草为3∶1,接种量为固态物料的10%,固态物料中花生粕含量为70%、麸皮为30%,两菌种接种时间差为3h,发酵培养基料液比为1∶16,发酵的时间为56h。本工艺条件的水解度达37.11%,氮溶解指数高达92.52%,制得的发酵液具有纯正的发酵风味及鲜味,且无苦味。

Abstract: Aspergillus oryzae AS3.951 and Bacillus subtilis 1.398 were used in the liquid-state fermentation of peanut meal and degree of hydrolysis to determine the optimal ferment conditions. The results showed that the optimal conditions were as follows:fermentation temperature 30℃, inoculum size 10%, inoculation proportion3∶1, peanut content 70%, Bran was 30%, two strain vaccination time difference for 3h, solid/liquid 1∶16, time56 h. Under the optimized conditions, the DH (%) and NSI (%) reached 37.11% and 92.52% respectively. The product had a pure fermented flavor and good umami.