Studies On The Component Analysis Of Soybean Dregs And Development Of Its Product

The soy bean dregs quality will be increased after fermenting. The study mainly focus on two aspests:the ratio of nutrient change and the amount of antioxidants produced. Meanwhile, in the utilization and development of soy bena dregs, we research the fermented soy bean dregs sauce in order to provide refences for recycling use of soy bean dregs.1.The amount of antioxidants produced in optimal conditions for study, the results showed that:Aspergillus oryzae, Mucor, Rhizopus solid fermentation residue has the strongest antioxidant capacity conditions are temperature 30?,inoculun dose 0.3%,loading thickness 1.5cm, controlled at 50% moisture content, the fermentation time of 56h; temperature 30?, inoculun dose 0.3%, loading thickness 1.5cm, controlled at 50% moisture content, the fermentation time of 40h; temperature 30? inoculun dose 0.3%, loading thickness 1.5cm, controlled at 50% moisture content, the fermentation time of 48h.2.The nutrients content of fermented Soybean Dregs by the different strains such as Rhizopus; Mucor; Aspergillus oryzae, the results are as follows:the quality of the fermented residue was improved, and amino acid nitrogen content was increased about 0.466g/100g(P<0.01),and the concent of total sugar was incresased 18.86%(P<0.05),and the concent of fat was decreased about 15.56%(P<0.05), and the water concent was decreased 5.61% by Aspergillus oryzae fermented; amino acid nitrogen content was increased about 0.475g/100g(P<0.01),concent of total sugar was incresased10.45%,and the concent of fat was decreased about 24.64%(P<0.01),the water concent was decreased 10.94%(P?0.05) by Mucor fermented; and the amino acid nitrogen content was increased about 0.457g/100g(P<0.01),concent of total sugar was incresased 20.68%(P<0.05),concent of fat was decreased about 18.64%(P<0.05),the water concent was decreased 8.45%(P<0.05) by Rhizopus fermented.3.In soybean dregs fermented product development research results show that taste better flavor sauce,soybean dregs best fermentation conditions were the following showed:soybean dregs:wheat bran was equal to 7:3,Aspergillus oryzae Mucor was equal to 4:1,ferment temperature 45?,raw materials:water was equal to 1:2.5,ferment time of 15 days,cooking time of 35 minutes,brine concentration 11%; The study on the comprehensive utilization of soybean residue provides a new way.