以氨基氮含量为主要评价指标,结合感官评分,确定了多菌种发酵制作丹贝的前发酵工艺条件:在蒸煮大豆基质中加入3%的米粉,接种3%的乳酸菌,于42℃发酵2.5 h至pH值5.0,再加入5%的少孢根霉∶甜酒曲为3∶2的混合菌,于37℃下发酵18 h。将经过前发酵的大豆在盐水中进行后发酵处理,结果表明,在质量分数为5%的盐水中于20℃后发酵9 d,或在质量分数为2%的盐水中于4℃后发酵15 d,氨基氮含量等营养成分趋于平衡,发酵丹贝产品的营养和风味明显改善,通过冻干或油炸等处理,适用于休闲食品、发酵调味料或餐桌菜肴等的开发生产。

This study took the content of amino nitrogen as evaluation indicator,combined sensory scoring,and determined the optimum technology of primary fermentation following these steps: added 3% rice flour in cooked soybean,inoculated 3% lactic acid bacteria,fermented for 2.5 hours at 42℃(pH 5.0),then fermented further for 18h at 37℃ with additional 5% mix-culture of rhizopus oligosporus and sweet wine koji(ratio of 3∶2).The results showed that the contents of amino nitrogen were almost the same as the former fermented soybean fermented in 5% saline at 20℃ for 9 days,2% saline at 4℃ for 15 days after post-fermentation maturing.Nutritional facts and flavor of tempe were both improved after fermentation.By freeze-drying or frying,tempe can be developed as snack food,fermented seasoning and table food.