天贝菌的生物特性研究与应用

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英文篇名：Study and Application of the Biological Characteristics of Tempeh 作者：赵节昌 ; 李勇 ; 时培宁 ; 侯进慧 ; 张泽菊 ; 厉洪洋 英文作者：ZHAO Jie-chang;LI Yong;SHI Pei-ning;HOU Jin-hui;ZHANG Ze-ju;LI Hong-yang;College of Food Engineering,Xuzhou University of Technology; 关键词：天贝 ; 天贝酱 ; 工艺研究 ; 生物量测定 英文关键词：tempeh;;tempeh sauce;;process research;;biomass determination 中文刊名：中国调味品 英文刊名：China Condiment 机构：徐州工程学院食品工程学院; 出版日期：2019-03-10 出版单位：中国调味品 年：2019 期：03 基金：江苏省科技计划(BN2016022);; 徐州市重点研发计划(KC18120) 语种：中文; 页：105-107+112 页数：4 CN：23-1299/TS ISSN：1000-9973 分类号：TS201.3

摘要

天贝是以大豆为原料,霉菌固态发酵制成的发酵食品。成品天贝中大豆被白色菌丝体紧密包裹,像棉花糖,质地富有弹性,有淡淡的清香,其市场发展空间较大。通过正交试验优化出培养天贝的最佳方法和天贝酱配方,并通过HPLC法测定大豆苷元、染料木素含量。结果表明:制作天贝的最佳工艺参数为温度35℃、时间32h、发酵剂添加量1.5%、乳酸添加量1.0%、面粉添加量1.0%。最佳方案制得天贝的大豆苷元含量为0.8901μg/g,染料木素含量为1.1274μg/g,天贝菌含量为181.5532mg/g。天贝酱的最佳配方为:天贝100g、食用油50g、黄豆酱40g、辣椒10g、白砂糖4g、胡椒粉4g、食盐1g、味精0.5g、香辛料1g、生姜3g、猪肉10g、花椒粉1g。炒制出的天贝酱色泽油润,富有天贝食品风味,口感醇厚,鲜香微辣。
        Tempeh is a fermented food made from soybean and by solid-state fermentation of mould.The finished products are tightly wrapped with white mycelia,like cotton candy,which have elasticity and light fragrance.In this paper,the best method for culturing tempeh and the formula of tempeh sauce are optimized by orthogonal test,and the content of daidzein and genistein is determined by HPLC.The results show that the optimum processing parameters are temperature of 35 ℃,time of32 h,starter dosage of 1.5%,lactic acid additive amount of 1.0% and flour additive amount of1.0%.The optimum formula shows that the daidzein content is 0.8901μg/g,the genistein content is1.1274μg/g,and the content of tempeh is 181.5532 mg/g.The best formula of tempeh sauce is as follows:tempeh is 100 g,edible oil is 50 g,soybean paste is 40 g,chili is 10 g,white sugar is 4 g,pepper powder is 4 g,salt is 1 g,monosodium glutamate is 0.5 g,spice is 1 g,ginger is 3 g,pork is10 g,Zanthoxylum bungeanum powder is 1 g.The fried tempeh sauce is oily in color,rich in tempeh flavor,mellow in taste and slightly spicy.

引文

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