Study On Fermented Soybean Dregs By Neurospora. Crassa And Its Products Development

Soybean dregs is by-products processing bean, which was used as raw materials fermenting by high-yield strains Neurospora.crassa getting from the traditional fermented food in Jiangxi .This paper has studied the optimal fermenting condition on soybean dregs by this strains and improved the traditional natural fermentation process to produce soybean dregs cake. At the same time, using fermented soybean dregs as raw materials to develop a fermented soybean dregs biscuits, bread and soybean dregs fermented oatmeal and fried foods. Main results are as follows:1. It was found from experiment that the main influencing factors were the water content of soybean dregs, pH value and temperature of the fermentation during fermenting process. And the inoculation amount was over 25g/kg can ferment rapidly, the degree of fermentation can be controlled by time, and two to three days later can be eaten. The optimized the fermenting parameters according to the Box-Benhnken center-united experimental design principles and the method of response surface analysis were temperature T = 29.5℃, water content w = 66.5%, pH = 6.3. The luster of the products formed by drying fermented products is deep yellowish brown color or deep yellow and the color is even, and they have the special flavor of fermented products.2. The fermented soybean dregs cake was made by the single Neurospora.crassa investigating the effects of packaging materials, packaging method, sterilization temperature, sterilization time, packaging vacuum and storage temperature on the shelf-life products, and using accelerating and destructive experiments to estimate the shelf-life was twenty-five days under the optimal packaging conditions.3. A dry grinding fermented soybean dreg was used as main raw material to investigate the applications in the bakery food. The optimal formula of fermented soybean dregs biscuit was 88% wheat flour (other auxiliary material was computed by the percentage quality of soybean dregs powder and wheat flour) ,12% soybean dregs powder, 25% fat, sugar 35%, bulking agent 2.0%, salt 0.4% by using orthogonal experiment; The texture indexes of fermented soybean dregs bread and the sensory index were investigated, and found that the sensory values have significant positive correlation with adhesiveness, springiness, chewiness, resilience and have negative correlation with hardness. The best sensory quality of bread can be got by adding 9% of the fermented soybean dregs powder.4. In order to fermented bean dregs was used wide in food, it was also studied the method for making oatmeal granule and fried food. Through testing the indicators of viscosity, soluble solids content and sensory evaluation found that the optimal formula were fermented soybean dregs powder 15%, oatmeal 85%(other auxiliary material was computed by the percentage quality of soybean dregs powder and oalmeal), whole milk power 25% and sugar 6%.Soybean dregs can be fermented a convenient, nuturious and delicious food. The experiment had proven that the fermented soybean dregs power can be well used in biscuits, bread and oats and so on.