| Okara is a by-product of the processing of soy products.The nutrients in the okara are very rich.In addition to protein.fat and a large amount of dietary fiber.there are minerals such as calcium,iron and phosphorus and some B vitamins.Although the nutritional value of the bean dregs is very comprehensive,the use of the bean dregs has not been well solved due to its rough taste and fragile nature.In recent years,with the deepening of research on bean dregs,many new ways of using bean dregs have been explored,but a large part of the bean dregs have not been well utilized,which not only wastes resources,but also causes certain environmental impacts.Pollution.Solid state fermentation technology reproduces the fermentation process of natural microorganisms.In industrial applications,the natural process can be used in a controlled manner to produce the desired product.In this paper,the bean curd,a by-product of soybean processing,was used as the raw material.Lactobacillus plantarum and Aspergillus niger were used as fermentation strains respectively.The changes of basic nutrients,physiologically active substances and antioxidant activities of soybean dregs during fermentation were studied.The optimization of the process of the composite fermentation of the Aspergillus niger and Lactobacillus plantarum was carried out,and the optimal addition amount of the bean dregs in the okara noodles was determined.1.Aspergillus niger is used as a fermentation strain,and solid-state fermentation is carried out under the conditions of inoculum size of 2%and fermentation temperature of 30℃.The changes of basic nutrients,amino acid nitrogen,isoflavones,particle size and antioxidant capacity in bean dregs with different fermentation time were studied.The results showed that the sensory and physical and chemical properties of the bean dregs were good when the fermentation time was 72h.At this time,the amino acid nitrogen content in the bean dregs increased by 4.8 times;the isoflavone content increased from 144 μg/g to 250μg/g;the particle size was concentrated at 850-1700 μm;the DPPH clearance rate reached 72%;the reducing power was 6.6.Double;mildew and rich flavor.2.With lactobacillus plantans as fermentation strains,solid fermentation was carried out under the condition of 6%inoculation and 37 C fermentation temperature.The changes of amino acid nitrogen,isoflavones,particle size and antioxidant capacity in soybean residue with different fermentation time were studied.The results showed that when the fermentation time was 24h,the amino acid nitrogen increased by 2.18 times.Isoflavone content increased from 144 mug/g to 185 mug/g.The particle size was distributed in a concentrated manner from 1700 to 2360 microns.DPPH free radical scavenging rate was 87%.The reducing power was 6.8 times that of unfermented.The fermentation odor was improved obviously,with sour flavor.3.Single factor and response surface method were used to optimize the fermentation conditions of soybean residue,and fuzzy mathematics was used to evaluate the optimization results.The results showed that the appearance,texture,smell and taste of fermented soybean dregs were all good when the inoculation amount was 6.3%,the fermentation time was 32.4h and the fermentation temperature was 32.3℃.The optimization results have certain practical significance and can provide theoretical reference for practice.4.The fermented soybean residue powder was added into the flour to make noodles.The effect of different added amount of composite fermented bean dregs powder on the quality of noodles was studied.The results showed that the gelatinization and rheological properties of the dough were better when the amount of fermented soybean residue was 10%.The sensory score of the fermented bean dregs was the highest;the cooking loss was decreased by 3.6%;the water absorption and elongation were different.Improvement. |
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