Preparation And Application Of Meitauza Direct Vat Set(DVS)

China is one of the most important countries of soybean processing,and okara is a major by-product of soybean processing. Researches show that okara has high nutritional value and low calories,but the application is limited because of its high moisture content and short shelf life,. It not only improves the utilization value of okara but also prolongs its shelf life if okara is fermented by microorganism. Meitauza is one of the fermentations of okara, it is loved by many people for its bargain price and special taste. The aim of this research was to produce DVS, which was used in okara fermentation, the parameters of DVS production and the characteristics of DVS were studied, and the application of DVS in fermentation was researched too, the meitauza products were exploited.(1) In order to improve the survival rate of strains during spray drying, the damnification resistant protectants to high temperature were studied. The selection of protectants and mixed protectants were experimented. The results indicated that the suitable protectants to Actinomucor elegans were 4% glycerol, 12% maltodextrin, 10% skim milk powder, 1% β-cyclodextrin, and the suitable protectants to Zymomonas mobilis were 8% maltodextrin, 4% glycerol, 10% skim milk powder, 1% gum arabic.(2) Spray drying process of cultures of meitauza fermentation was studied. The results showed that suitable conditions to Actinomucor elegans were that inlet temperature 131℃, proportion of protectants and cells 1:4.3,sampling rate 9.0 m L/min, suitable conditions to Zymomonas mobilis were that inlet temperature 133℃, proportion of protectants and cells 1:4, sampling rate 9.0 m L/min, under such conditions, the survival rate of Actinomucor elegans and Zymomonas mobilis were 84.98% and 25.82% respectively, and the viable counts of Actinomucor elegans and Zymomonas mobilis were 107cfu/g and 108cfu/g respectively under sutiable contions.(3) The application and characteristics of the DVS were studied, including morphological characteristics and preservation stability.The meitauza starter and meitauza DVS were compared in the process of fermenting okara. The result showed that DVS had the same morphological characteristics with original staters. The DVS had good activity stored under-18℃.The meitauza DVS had a better performance in the process of fermenting okara compared with meitauza starter.(4) The production of meitauza biscuit was studied, and the optimal formula of meitauza biscuit was 70% wheat flour(other auxiliary material was computed by the percentage quality of meitauza powder and wheat flour), 30% meitauzu powder, 45% fat, 40% sugar, 2% bulking agent, 15% whole egg.49 kinds of flavors in the meitauza biscuit were determined, and 6 kinds of esters, 8 kinds of aldehydes, 7 kinds of ketones, 11 kinds of heterocyclic were involved,and puerarinum was the major flavor substance of meitauza biscuit. The shelf life of meitauza biscuit could be up to 14 months.