Study On The Processing Properties Of Soybean Residue With The Solid-state Fermentation

Bean dregs is the main product on the process of making bean products such as soybean milk. It rich in protein, dietary fiber, isoflavones, fat, vitamine and all kinds of minerals. So it can be used as antioxidant and lower cholesterol levels, also it has effect on treatment and prevention of cardiovascular disease, hypertension and diabetes. With the promotion of Health care consciousness, Bean dregs and the products from it have a huge market prospect. But the use of it on the foodstuff industry was limited by the Coarse texture, the property of hard digesing and processing and short shelf life. So most of it was still used as feeding stuffs or dumped as rubbish directly.In this study, the effects of single-species fermentation by aspergillus oryzae,wine yeast and mixed fermentation on bean dregs processing properties were studied using bean dregs powder made by solid fermentation from boiled pulp process as raw material.1.The optimum process parameters of fermentation of soybean dregs by Aspergillus oryzae were:water75%, inoculation amount7%, temperature28℃,20hours. The content in the powder of water soluble protein, total amino acids, small peptide and reducing sugar were higher compared with the ordinary method. The total sugar is lower. The Polymeric proteins whose molecular weight were more than50kd were degraded into20KD or lower. It showed that this method had improved the processing and digesting property.2.The optimum process parameters of fermentation of soybean dregs by mixed fermentation were:water68%(inoculation ratio1.6:1), temperature32℃,18hours. The content of water soluble protein, total amino acids, small peptide, total sugar was higher in the powder fermented by mixed fermentation than the Ordinary Bean dregs powder. The molecular weigh were below20kD and16kD that fermentated by mixed fermentation. The soybean dregs powder smelled good and was better than the one fermented by Aspergillus oryzae.