Optimization of fermentation conditions for added natural growth-promoting factors of yellow serofluid
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摘要: 选择面粉、玉米粉、糯米粉、大米粉为参试天然促生因子,黄浆水为培养基质,产酸量、pH为考察指标。探讨不同天然促生因子、发酵温度、发酵时间、接种量、最佳天然促生因子添加量对黄浆水自然发酵产酸的影响,研制一种豆腐天然凝固剂。在单因素实验的基础上,采用均匀设计法对其发酵条件进行优化,并对产酸量进行二次多项式逐步回归分析。结果表明,面粉为最佳天然促生因子;黄浆水最适自然发酵条件为:发酵温度37℃,接种量3%(v/v),发酵时间24h,面粉添加量7.5%(w/v),培养基初始pH 6.2,产酸量达0.8301g/100mL。Abstract: The wheat flour, corn flour, glutinous rice flour and rice flour were chosen as natural growth- promoting factors.The yellow serofluid was used as a medium.The acid content and pH values was taken as the evaluating index.In order to develop a natural coagulant of tofu, an investigation for some factors affecting the natural fermentation conditions of yellow serofluid such as different natural growth- promoting factors, fermentation temperature, fermentation time, inoculum size and the additive amount of the best natural growth-promoting factor was conducted.On the basis of single factor experiment, the fermentation conditions were optimized by uniform design combined with second order polynomial regression analysis for acid content.The results showed that with the fermentation temperature 37℃, 3% ( v /v) vol inoculum, fermentation time 24h, flour 7.5% ( w /v) , initial pH 6.2, the acid content was 0.8301g /100mL.
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