Abstract
Taking the black bean as the main raw material, the total polyphenol content and DPPH radical scavenging rate as the indexes, the single factor experiment and orthogonal experiment design were used to optimize the pre-fermentation conditions of black bean douchi made by bacillus subtilis natto. The results showed that the optimum fermentation conditions were as follows: fermentation time was 4 d, fermentation temperature was 39 ℃, inoculation amount of bacillus subtilis natto was 2.5 g/100 g·black bean. Under this condition the total polyphenol content of black bean douchi was 4.24 mg/g, and the DPPH radical scavenging rate was 79.86%, which indicated that black bean douchi fermented by bacillus subtilis natto could obtain high antioxidant activity.
Publication Date
10-28-2019
First Page
179
Last Page
183
DOI
10.13652/j.issn.1003-5788.2019.10.036
Recommended Citation
Qi, ZHANG; Dan, ZHU; Guangcai, NIU; Wenyi, WEI; Jing, ZHAO; and Yue, WU
(2019)
"Optimization on pre-fermentation process of black bean douchi fermented by bacillus subtilis natto,"
Food and Machinery: Vol. 35:
Iss.
10, Article 36.
DOI: 10.13652/j.issn.1003-5788.2019.10.036
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/36
References
[1] 王伟, 吴昊, 石念荣. 黑豆紫米香肠加工工艺研究[J]. 肉类工业, 2019, 40(1): 1-4.
[2] 李圆圆, 田晨颖, 刘晓美, 等. 添加微量元素对黑豆发芽过程中成分的影响[J]. 食品工业科技, 2019, 40(9): 98-104.
[3] 高洋, 于栋. 黑豆多肽的研究现状[J]. 现代食品, 2017, 3(16): 20-22.
[4] 张菊, 徐亮, 王帅, 等. 豆豉发酵过程中产乳酸菌株的筛选、鉴定及其培养基的优化[J]. 基因组学与应用生物学, 2018, 37(9): 3 836-3 843.
[5] 侯竹美, 王凤舞. 黄豆豉和黑豆豉在发酵过程中的抗氧化性[J]. 青岛农业大学学报: 自然科学版, 2016, 33(1): 45-48.
[6] 吴兰芳, 蒋爱民, 曲直, 等. 霉菌型黑豆豆豉的主要成分及其抗氧化活性研究[J]. 现代食品科技, 2013, 29(1): 51-54.
[7] 吉美萍, 肖志婷, 那日, 等. 纳豆芽孢杆菌的相关研究进展[J]. 河南师范大学学报: 自然科学版, 2016, 44(5): 83-93.
[8] 张家慧, 陈金枝, 张琳芝, 等. 纳豆芽孢杆菌液体发酵白术培养条件的研究[J]. 轻工科技, 2019, 35(1): 11-13.
[9] 徐春明, 陈莹莹, 庞高阳. 纳豆发酵和体外模拟消化中活性物质含量及抗氧化活性的变化研究[J]. 现代食品科技, 2016, 32(11): 78-84.
[10] 严红光, 李丽, 杨芩, 等. 蓝莓叶多酚及抗氧化研究[J]. 食品科技, 2018, 43(10): 285-288.
[11] 齐娜, 李涵, 张志宇, 等. 新疆红肉苹果多酚的超声波辅助提取工艺优化[J]. 食品与机械, 2016, 32(9): 177-182.
[12] 李治龙, 刘新华, 刘文杰, 等. 几种新疆特色干果清除自由基活性[J]. 光谱实验室, 2012, 29(5): 2 680-2 684.
[13] 蒋增良, 毛建卫, 黄俊, 等. 蓝莓酵素在天然发酵过程中抗氧化性能的变化[J]. 食品工业科技, 2013, 34(2): 194-197, 201.
[14] 程志华, 龚霄, 袁源, 等. 红心火龙果果酒发酵特性的研究[J]. 酿酒科技, 2018, 40(9): 17-21.
[15] 王舸楠, 刘维兵, 王雪薇, 等. 响应面法优化复合菌种发酵葡萄玫瑰花饮品及其抗氧化能力的测定[J/OL]. 食品工业科技. (2019-04-16) [2019-05-28]. http://kns.cnki.net/kcms/detail/11.1759.TS.20190415.1428.040.html.
[16] 吴杰, 吴延东, 赵雪松, 等. 不同发酵条件对山竹果酒活性成分溶出的影响[J]. 粮食与食品工业, 2018, 25(2): 42-46, 49.
[17] 杨艳, 杨荣玲, 邹宇晓, 等. 肠道微生物菌群生物转化天然多酚类化合物研究进展[J]. 食品科学, 2014, 35(17): 319-325.