胡选生，惠靖茹，张佩洁

（商洛学院生物医药与食品工程学院，陕西 商洛 726000）

摘要：以豆渣为主要原料，考察菌粉添加量、魔芋精粉添加量、发酵时间、发酵温度等因素对豆渣丹贝感官品质的影响。通过单因素实验和正交试验优化了豆渣丹贝制备条件：豆渣50 g，菌粉添加量3 g、魔芋精粉添加量4 g、发酵时间28 h、发酵温度38 ℃。

关键词：豆渣；发酵；丹贝；氨基酸态氮

中图分类号：TS209    文献标识码：A    文章编号：1674-506X（2020）01-0011-0005

Study on Technology of Soybean Residue Tempeh

HU Xuan-sheng, HUI Jing-ru, ZHANG Pei-jie

（College of Biology Pharmacy and Food Engineering, Shangluo University, Shangluo Shanxi 726000, China）

Abstract：In this study, soybean residue was used as the main raw material, and the effects of the amount of starter powder added, the amount of konjac flour added, fermentation time and fermentation temperature on the sensory quality of soybean residue tempeh were investigated. The optimum technological conditions were obtained by single factor experiment and orthogonal experiment: the amount of soybean residue was 50 g, the amount of starter powder added was 3 g, the amount of konjac flour added was 4 g, fermentation time was 28 h, and fermentation temperature was 38 ℃.

Keywords：soybean residue; fermentation; tempeh; amino acid nitrogen

doi：10.3969/j.issn.1674-506X.2020.01-003

收稿日期：2019-08-14

基金项目：丹凤县凯农魔芋精粉有限公司专项科研基金项目（2018HXKY013）；陕西省大学生创新训练项目（S201911396018）；陕西省“千人计划”区域人才引进项目（19RCZX02）

作者简介：胡选生（1973-），男，博士，副教授，研究方向：食品开发与检测。

引文格式：胡选生,惠靖茹,张佩洁.豆渣丹贝的研制[J].食品与发酵科技,2020,56(1):11-14,19.