CAJ | 학술논문

目的：以传统豆制品中熟浆豆腐加工工艺制备的豆渣为原料,通过接种葡萄酒酵母和米曲霉进行共发酵,以达到提高豆渣水溶性蛋白含量。方法借助于统计学分析软件 SAS 及响应面分析法对混合菌种的发酵条件进行优化,同时检测不同发酵条件下的豆渣可溶性蛋白变化情况。结果优化后的最佳混合菌种发酵工艺条件为：豆渣含水量72%、接种量11%、接种比例1.5：1、最适温度32℃。结论发酵后豆渣中水溶性蛋白含量从发酵前0.26 mg/g增至4.15 mg/g,有效地提高了水溶性蛋白含量。
목적：이전통두제품중숙장두부가공공예제비적두사위원료,통과접충포도주효모화미곡매진행공발효,이체도제고두사수용성단백함량。방법차조우통계학분석연건 SAS 급향응면분석법대혼합균충적발효조건진행우화,동시검측불동발효조건하적두사가용성단백변화정황。결과우화후적최가혼합균충발효공예조건위：두사함수량72%、접충량11%、접충비례1.5：1、최괄온도32℃。결론발효후두사중수용성단백함량종발효전0.26 mg/g증지4.15 mg/g,유효지제고료수용성단백함량。
ObjectiveSaccharomyces ellipsoideus andAspergillus oryzae were used to ferment soybean dregs (okara) from thermal processing soymilk in order to improve the content of soluble protein.Methods The statistics analysis system software andresponse surface method were applied to optimize the fermentation condition, and the change of soluble protein was detected at different fermentation condition.Results The optimum conditions were following: moisture content of okara was 72%, inoculation amount was 11 %, proportion between the two strains was 1.5:1, and the fermentation temperature was 32℃ .Conclusion After the okara was fermented, the soluble protein in okara increased from 0.26 mg/g to 4.15 mg/g.