为实现黄浆水变废为宝,以豆腐黄浆水和蔗糖为原料,采用单因素和响应面试验优化确定了最适工艺条件,并对发酵期间中的活性物质进行测定和比较,对黄浆水、黄浆水酒液和黄浆水醋液的抗氧化能力进行分析。优化后的酒精发酵最适工艺条件为初始蔗糖质量分数11%,酵母菌接种量3%,发酵温度32 ℃;醋酸发酵最佳工艺条件为醋酸菌接种量8%,初始酸度1.9 g/100mL,初始酒精体积分数8%,发酵温度30 ℃。发酵生成的黄浆水醋液的酸度为5.88 g/100mL,总酚、总黄酮、氨基酸含量有所上升,总还原力,清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟基自由基(·OH)、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸[(2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS]自由基等抗氧化能力也显著提高。该文确定了黄浆水发酵制醋基本工艺,相关数据为工业化生产提供了依据。
In order to make use of the effluent from tofu squeezing,effluent from tofu squeezing and sucrose were used as raw materials for vinegar production,single factor and response surface methodologies were applied to determine optimal process conditions.Active substance levels were measured and compared throughout fermentation,and the antioxidant activities of the tofu effluent,tofu effluent liquor,and tofu effluent vinegar were analyzed.Optimal process conditions for alcohol fermentation were initial sucrose mass fraction 11%,3% yeast inoculum at 32 ℃.Optimal process conditions for vinegar fermentation were 8% acetic acid bacteria inoculum,initial acidity of 1.9 g/100mL,8% initial alcohol volume fraction at 30 ℃.The acidity of tofu effluent vinegar after fermentation was 5.88 g/100mL,and fermentation increased total phenol,total flavonoid,and amino acid levels.Fermentation also significantly increased total reducing power and the scavenging rate of DPPH,·OH,ABTS free radicals.This study determined the basic process for vinegar fermentation using tofu effluent vinegar and the related data provide a basis for industrial production.
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