Study On The Optimization And Application Of Modification Process Of Fermented Okara By Fungus And Lactic Acid Bacteria

Okara contain rich dietary fiber,protein,lipids composition,a variety of physiological functions,such as anti-oxidation and prevention of cardiovascular diseases.However,wet bean dregs water content is high,easy rotten,rough,the bean smell,and a small amount of anti-nutritional factors.So,bean dregs must be properly pretreated before they can be effectively utilized.Therefore,this study intends to take bean dregs chemical properties and dietary fiber as response values,on the basis of fungal fermentation modified bean dregs,combining with lactic acid bacteria joint fermentation,explore the technical route to improve bean dregs chemical properties and dietary fiber composition,provide support for the application of bean dregs in food.The main results are as follows:1.The fungal combined with lactic acid bacteria fermentation bean dregs modified experimental resultsUse aspergillus oryzae(M)fermentation bean dregs,with particle size of the bean dregs,food chemical characteristics and dietary fiber as the response values,conducting optimization experiments.Determine the conditions of aspergillus oryzae fermentation modified bean dregs as:water content 60 %,inoculation amount 2 %,fermentation temperature 32 ?,fermentation time 2d,the total dietary fiber(TDF)content of the prepared fermented bean dregs is 70.18±0.41 g/100 g,and the particle size is 1.33±0.09 mm.Use actinomucor elegans(Y)fermentation bean dregs,with particle size of the bean dregs,food chemical characteristics and dietary fiber as the response values,conducting optimization experiments.Determine the conditions of actinomucor elegans fermentation modified bean dregs as:water content 80 %,inoculation amount 3 %,fermentation temperature 30 ?,fermentation time3.5 d,the TDF content of the prepared fermented bean dregs is 76.99±1.41 g/100 g,and the particle size is 1.36±0.11 mm.Using aspergillus oryzae combined with lactobacillus bulgaricus(MB)to ferment the soybean dregs,and the response values of the particle size of the soybean dregs,the chemical characteristics of the food and the changes in taste and quality,etc.,the optimization experiment was carried out to determine that the conditions of the modified soybean dregs fermented with aspergillus oryzae combined with lactobacillus bulgaricus were: The amount of water is 50 %,the amount of inoculation is 2 %,the fermentation temperature is 45 °C,and the fermentation time is 4 days.The total soluble sugar content of the prepared fermented bean dregs is 26.66±0.52 %,and the particle size is 9.18±1.12 mm.Using aspergillus oryzae combined with lactobacillus plantarum(MZ)to ferment the soybean dregs,the response values of the particle size of the soybean dregs,the chemical characteristics of food,and the changes in taste quality were used as the response values.The amount of water is50 %,the amount of inoculation is 2.5 %,the fermentation temperature is 35 °C,and the fermentation time is 3 d.The total soluble sugar content of the prepared fermented bean dregs is25.66±0.52 %,and the particle size is 2.84±0.07 mm.Using actinomucor elegans combined with lactobacillus bulgaricus(YB)to ferment the bean dregs,the response value of the particle size of the bean dregs,the chemical characteristics of food,and the changes in taste quality were used as the response values to optimize the experiment to determine the conditions of the modified bean dregs fermented by actinomucor elegans combined with lactobacillus bulgaricus It is: water content 50 %,inoculum amount 2.5 %,fermentation temperature 40 ?,fermentation time 4 d,the prepared fermented bean dregs have a total soluble sugar content of 26.78±0.52 % and a particle size of 3.44±0.12 mm.Using actinomucor elegans combined with lactobacillus plantarum(YZ)to ferment the bean dregs,the response values of the particle size of the bean dregs,the chemical characteristics of food and the changes in taste quality were used as the response values to optimize the experiment to determine the conditions of the modified bean dregs fermentation by Actinomucor elegans combined with lactobacillus plantarum It is: water content 60 %,inoculum amount 2.5 %,fermentation temperature 35 °C,fermentation time 2 d,the total soluble sugar content of the prepared fermented bean dregs is 24.46±0.12 %,and the particle size is 3.01±0.11 mm.2.Comparative analysis and application research on the chemical characteristics of bio-fermented modified soybean dregs foodUsing the aforementioned 6 kinds of bio-fermentation modified soybean dregs(M,Y,MB,MZ,YB,YZ)as experimental materials,the particle size,food chemical properties and functional properties of the same were compared and analyzed.The results are as follows:General nutritional composition: After fungus fermented soybean dregs,the protein content was significantly increased,and the crude fat and ash content also increased.Among them,the protein content increased by 5.72 %?7.79 %,the crude fat content in the bean dregs increased by4.15 %?7.67 %,and the ash content increased by 13.98 %?20.19 %.After combined fermentation with lactic acid bacteria,the protein content was reduced by 3.70 % to 12.16 %;the crude fat content was reduced by 1.57 % to 14.02 %;there was no significant change in ash content.Food chemical properties: Fermentation modification can significantly reduce the particle size of bean dregs by 45.29 %?92.07 %.Among them,M decreases the most,followed by Y.The water-solubility and oil-holding capacity of modified soybean dregs were significantly improved.Among them,the water retention capacity of modified soybean dregs fermented by fungi combined with lactic acid bacteria increased by 105.86 % to 60.86 %.The fermentation effect of MB combined with bacteria was the best,followed by YB;the oil retention was improved.14.29 %?37.57 %.In terms of swelling properties,the swelling properties of the fungus-fermented modified soybean dregs have been improved to a certain extent,with M and Y increased by 12.51 %and 15.56 %,respectively;while the swelling properties of the fungus combined with lactic acid bacteria fermented soybean dregs have been significantly reduced,decreasing by 69.31 % to56.91 %.MB and MZ decrease more.In terms of water holding capacity,the water holding capacity of fungal fermented soybean dregs has been improved to a certain extent,M and Y increased by 24.23 % and 46.53 % respectively,and Y fermentation treatment is better.However,the water holding capacity of soybean dregs fermented by fungi combined with lactic acid bacteria was significantly reduced,by 30.05 % to 1.13 %,and MB and YB were greatly reduced.Functional characteristics: The adsorption capacity of cholesterol and nitrite scavenging ability of fermented modified soybean dregs have been enhanced to varying degrees.In terms of cholesterol adsorption capacity,MB has the best adsorption capacity for cholesterol,followed by YB,and fungal fermented soybean dregs Y is higher than M.In terms of sodium nitrite scavenging ability,fermented bean dregs Y and YB have the strongest scavenging ability.Fermentation modification has little effect on the cation exchange capacity of soybean dregs.3.Preliminary study on the application of fermented modified soybean dregs to noodle productsBased on the analysis results of the chemical and functional characteristics of the aforementioned fermented modified soybean dregs food,MB and YB fermented modified soybean dregs with better water solubility and adsorption properties are selected for use in noodle products.Compared with the addition of unfermented soybean dregs to prepare noodles(X),add The water absorption,breakage rate and elongation rate of noodles MB and YB prepared by modified soybean dregs are reduced,and the cooking loss rate is increased.The sensory quality of noodles prepared from fermented modified soybean dregs is generally better than noodles prepared from unfermented soybean dregs.The hardness,adhesiveness,elasticity and chewiness of noodles prepared from fermented modified soybean dregs are higher than those prepared from unfermented soybean dregs.The application of modified soybean dregs in processed foods needs further research.