Production process, application and research progress of several traditional sour pulp

  • LI Yihao ,
  • ZHAO Shida ,
  • LI Haiyang ,
  • LI Yang ,
  • XU Jianqiang ,
  • HOU Ying
Expand
  • 1(School of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023,China)
    2(Henan Food Microbiology Engineering and Technology Research Center, Luoyang 471023,China)
    3(University Key Laboratory of Microbiology Resources Development and Utilization of Henan University of Science and Technology, Luoyang 471023,China)
    4(School of Horticulture and Plant Protection of Henan University of Science and Technology, Luoyang 471023,China)

Received date: 2023-12-11

  Revised date: 2023-12-28

  Online published: 2024-10-29

Abstract

Sour pulp is a milky white, acidic slurry product formed by natural fermentation during the processing of crops such as beans or potatoes.The use of sour pulp to process agricultural products has a history of hundreds of years in China, mainly for the processing of sweet potato starch, mung bean starch and sour bean curd.In some areas, sour pulp is used to make food with local characteristics, such as Beijing bean juice, Luoyang and Northwest pulp noodles.At present, the research of sour pulp focuses on the microbial diversity composition, the isolation and identification of microorganisms and its application in agricultural products processing.In this paper, the production process, application and research progress of common sour pulp are discusses, and the future research direction of sour pulp is prospected.

Cite this article

LI Yihao , ZHAO Shida , LI Haiyang , LI Yang , XU Jianqiang , HOU Ying . Production process, application and research progress of several traditional sour pulp[J]. Food and Fermentation Industries, 2024 , 50(19) : 388 -396 . DOI: 10.13995/j.cnki.11-1802/ts.038229

References

[1] 张莉力, 许云贺, 李新华.副干酪乳杆菌副干酪亚种L1的培养条件及絮凝活性研究[J].食品工业科技, 2011, 32(3):139-141;145.
ZHANG L L, XU Y H, LI X H.Culture condition and flocculating activity of Lactobacillus paracasei subsp.paracasei L1[J].Science and Technology of Food Industry, 2011, 32(3):139-141;145.
[2] 季子非, 王筱瑜, 田原, 等.一株自然发酵甘薯酸浆的促淀粉絮凝酵母菌的分离鉴定及其共凝集特性[J].食品工业科技, 2019, 40(11):147-151;160.
JI Z F, WANG X Y, TIAN Y, et al.The isolation, identification and coaggregation characteristics of a yeast with starch flocculation from naturally fermented sweet potato sour liquid[J].Science and Technology of Food Industry, 2019, 40(11):147-151;160.
[3] 韩梅, 张莉力.绿豆酸浆的自然发酵及高淀粉结合性乳酸菌培养条件的优化[J].饲料研究, 2016(10):28-30;37.
HAN M, ZHANG L L.Natural fermentation of mung bean Physalis and optimization of culture conditions of high starch binding lactic acid bacteria[J].Feed Research, 2016(10):28-30;37.
[4] 杨春华, 齐文, 于淼, 等.响应面优化酸浆豆腐直投式高效发酵剂配方[J].粮食与油脂, 2023, 36(5):135-141.
YANG C H, QI W, YU M, et al.Optimization of high-efficiency direct vat set formula for physalis tofu by response surface methodology[J].Cereals & Oils, 2023, 36(5):135-141.
[5] 王子靖海, 李家欣, 朱运平, 等.传统发酵豆腐酸浆中高产酸乳酸菌的分离鉴定及特性分析[J].中国酿造, 2019, 38(12):14-19.
WANG Z, LI J X, ZHU Y P, et al.Isolation, identification and characterization of high yield acid-producing lactic acid bacteria from traditionally fermented soy-whey[J].China Brewing, 2019, 38(12):14-19.
[6] 刘阳, 王珊珊, 高琪, 等.汉中地区浆水发酵过程中微生物群落演替及其功能预测[J].中国酿造, 2023, 42(10):142-149.
LIU Y, WANG S S, GAO Q, et al.Microbial community succession and function prediction of Jiangshui in Hanzhong during fermentation process[J].China Brewing, 2023, 42(10):142-149.
[7] 向书娅, 翟茹, 张海燕, 等.不同地区发酵浆水中微生物群落结构比较及优势菌群的鉴定[J].现代食品科技, 2023, 39(3):121-128.
XIANG S Y, ZHAI R, ZHANG H Y, et al.Comparison of microbial community structure and identification of dominant microflora in fermented broth "Jiangshui" from different regions[J].Modern Food Science and Technology, 2023, 39(3):121-128.
[8] 刘娇, 李源, 王佳瑶, 等.豌豆酸浆中淀粉絮凝菌的筛选及其絮凝性质分析[J].食品工业, 2023, 44(7):130-136.
LIU J, LI Y, WANG J Y, et al.Screening and flocculating property analysis of starch flocculating bacteria in pea sour pulp[J].The Food Industry, 2023, 44(7):130-136.
[9] 刘彩琴, 陆胤, 王石磊, 等.黄酒米浆水中抗菌乳酸菌的筛选及特性分析[J].食品工业科技, 2020, 41(9):114-118.
LIU C Q, LU Y, WANG S L, et al.Screening and characteristic analysis of antibacterial lactic acid bacteria from rice pulp of Huangjiu[J].Science and Technology of Food Industry, 2020, 41(9):114-118.
[10] 周淑蓝, 叶发银, 赵国华.绿豆淀粉的性质、改性及其应用[J].中国食品学报, 2022, 22(4):450-461.
ZHOU S L, YE F Y, ZHAO G H.The properties, modification and application of mung bean(Vigna radiata L.Wilczek) starch[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(4):450-461.
[11] 杨杨, 王冰, 石彦国, 等.酸浆豆腐后熟过程中风味物质的形成途径分析[J].食品科学, 2021, 42(20):152-159.
YANG Y, WANG B, SHI Y G, et al.Analysis of the formation pathway of flavor substances in tofu coagulated with fermented tofu whey during ripening[J].Food Science, 2021, 42(20):152-159.
[12] QIAO Z H, CHEN X D, CHENG Y Q, et al.Microbiological and chemical changes during the production of acidic whey, A traditional Chinese tofu-coagulant[J].International Journal of Food Properties, 2010, 13(1):90-104.
[13] CAPPELLO M S, ZAPPAROLI G, LOGRIECO A, et al.Linking wine lactic acid bacteria diversity with wine aroma and flavour[J].International Journal of Food Microbiology, 2017, 243:16-27.
[14] TESHOME G.Review on lactic acid bacteria function in milk fermentation and preservation[J].African Journal of Food Science, 2015, 9(4):170-175.
[15] 黄广礼. 红薯淀粉酸浆工艺加工技术[J].河北农业科技, 2002(11):44.
HUANG G L.Processing technology of sweet potato starch acid pulp[J].Hebei Agricultural Science and Technology, 2002(11):44.
[16] 刘向宇. 酸浆法加工红薯淀粉[J].农村新技术, 2010(18):51.
LIU X Y.Processing sweet potato starch by acid pulp method[J].New Rural Technology, 2010(18):51.
[17] 张聚茂, 王建章.龙口粉丝生产工艺的探讨(中)[J].上海调味品, 1988(1):4-7.
ZHANG J M, WANG J Z.Discussion on the production technology of Longkou vermicelli (Ⅱ)[J].Shanghai Seasoning, 1988(1):4-7.
[18] 李璇, 韩四海, 李鑫玲, 等.洛阳传统绿豆酸浆营养成分分析与品质多样性[J].食品与发酵工业, 2020, 46(14):228-233.
LI X, HAN S H, LI X L, et al.Nutritional components and quality diversity of Luoyang traditional mung bean sour liquid[J].Food and Fermentation Industries, 2020, 46(14):228-233.
[19] 王嘉琪, 吕铭守, 凃婧, 等.云南建水酸浆豆腐中乳酸菌的生长特性[J].食品工业科技, 2018, 39(8):90-94.
WANG J Q, LV M S, TU J, et al.Study on growth characteristics of lactic acid bacteria from the acid slurry bean curd of Yunnan Jianshui[J].Science and Technology of Food Industry, 2018, 39(8):90-94.
[20] 叶青, 许云贺, 张莉力.豆腐酸浆中干酪乳杆菌的分离、鉴定及作为豆腐凝固剂的应用[J].食品工业科技, 2017, 38(18):94-98;104.
YE Q, XU Y H, ZHANG L L.Isolation and identification of Lactobacillus casei in tofu acid pulp and its application as tofu coagulant[J].Science and Technology of Food Industry, 2017, 38(18):94-98;104.
[21] 张影, 刘志明, 刘卫, 等.酸浆豆腐的工艺研究[J].农产品加工(学刊), 2014(4):21-23;26.
ZHANG Y, LIU Z M, LIU W, et al.Processing technolgy of acid slurry bean curd[J].Academic Periodical of Farm Products Processing, 2014(4):21-23;26.
[22] 吕博, 黎晨晨, 刘宁, 等.双菌发酵黄浆水制备豆腐凝固剂培养条件优化[J].食品工业科技, 2015, 36(2):212-216.
LYU B, LI C C, LIU N, et al.Optimization of culture conditions for yellow serofluid fermented by double lactobacillus to prepare organic acid coagulant[J].Science and Technology of Food Industry, 2015, 36(2):212-216.
[23] 李姚, 孔祥聪, 琚兴波, 等.基于仿生学技术不同发酵方式酸浆水品质评价[J].食品工业科技, 2022, 43(13):125-131.
LI Y, KONG X C, JU X B, et al.Evaluation of Suanjiangshui quality in different fermentation methods based on biomimetic technology[J].Science and Technology of Food Industry, 2022, 43(13):125-131.
[24] 胡莹莹, 赵丽, 史力学, 等.浆水发酵中的优势乳酸菌分离鉴定[J].甘肃农业科技, 2021, 52(4):43-48.
HU Y Y, ZHAO L, SHI L X, et al.Isolation and identification of dominant lactic acid bacteria in fermented pickle juice[J].Gansu Agricultural Science and Technology, 2021, 52(4):43-48.
[25] 张晓辉, 杨靖鹏, 王少军, 等.浆水中细菌多样性分析及乳酸菌的分离鉴定[J].食品科学, 2017, 38(4):70-76.
ZHANG X H, YANG J P, WANG S J, et al.Bacterial diversity analysis and isolation and identification of lactic acid bacteria from Jiangshui, a traditional Chinese fermented vegetable product[J].Food Science, 2017, 38(4):70-76.
[26] 费永涛. 豆腐黄浆水酸化过程中菌群分析及其关键乳酸菌的代谢研究[D].广州:华南理工大学, 2018.
FEI Y T.Analysis of microbial community in naturally fermented tofu whey and investigation on the metabolic characteristics of the key lactic acid bacteria[D].Guangzhou:South China University of Technology, 2018.
[27] 贾雄飞. 不同蔬菜浆水营养成分分析与芹菜浆水饮料研制[D].杨凌:西北农林科技大学, 2018.
JIA X F.Analysis of nutrient composition of different Jiangshui and development of celery Jiangshui beverage[D].Yangling:Northwest A&F University, 2018.
[28] 何玲. 浆水芹菜营养功能成分与亚硝酸盐变化规律及加工机理研究[D].杨凌:西北农林科技大学, 2007.
HE L.Reseach on changeing regularity of nutrient, functional composition, nitrite of Jiangshui celery and mechanism of processing[D].Yangling:Northwest A&F University, 2007.
[29] 秦礼康, 江萍, 张倩, 等.微生物发酵酸浆用于马铃薯淀粉生产工艺研究[J].贵州农业科学, 1997, 25(5):42-44.
QIN L K, JIANG P, ZHANG Q, et al.Technology of natural fermentative sour liquor applied in potato starch production[J].Guizhou Agricultural Sciences, 1997, 25(5):42-44.
[30] 张硕. 副干酪乳杆菌絮凝活性成分的确定、提取及絮凝条件的研究[D].锦州:辽宁医学院, 2014.
ZHANG S.The study on determination, extraction and flocculation conditions of the flocculating activity Lactobacillus paracasei[D].Jinzhou:Liaoning Medical University, 2014.
[31] DENG F M, MU T H, ZHANG M, et al.Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation[J].Starch-Stärke, 2013, 65(1-2):162-171.
[32] 刘绍军, 李军, 杨立新, 等.甘薯酸浆的抑菌作用及在草莓上的应用初报[J].河北职业技术师范学院学报, 1999, 13(4):35-38.
LIU S J, LI J, YANG L X, et al.Study on the antimicrobial effect of the sweet potato sour liquid and its applicaton in strawberry[J].Journal of Hebei Vocation-Te Chnical Teachers College, 1999, 13(4):35-38.
[33] 刘绍军, 李汉臣, 赵希艳, 等.淀粉酸浆抑霉作用及其在番茄上的应用研究[J].食品科技, 2002, 27(8):66-67;65.
LIU S J, LI H C, ZHAO X Y, et al. The fungal effect of starch acid slurry and its application in tomato[J]. Food Science and Technology, 2002(8):66-67;65.
[34] 王淋枫, 许云贺, 张莉力, 等.甘薯酸浆及纯菌发酵液对甘薯淀粉性质的影响[J].饲料研究, 2017(1):43-47.
WANG L F, XU Y H, ZHANG L L, et al.Effects of sweet potato Physalis and pure bacteria fermentation broth on properties of sweet potato starch[J].Feed Research, 2017(1):43-47.
[35] 刘黎莹, 许云贺, 叶青, 等.绿豆酸浆中淀粉絮凝菌的分离鉴定及其生长特性[J].食品工业科技, 2018, 39(8):85-89;94.
LIU L Y, XU Y H, YE Q, et al.The isolation and growth characteristics of starch flocculating bacteria from mung bean sour liquid[J].Science and Technology of Food Industry, 2018, 39(8):85-89;94.
[36] 李文浩, 沈群.酸浆法沉降淀粉机理研究现状[J].食品工业科技, 2010, 31(5):382-383;386.
LI W H, SHEN Q.Study status of mechanism of starch isolation with the acidic steeping liquor[J].Science and Technology of Food Industry, 2010, 31(5):382-383;386.
[37] 冷大川. 龙口粉丝传统制作技艺[J].走向世界, 2022(29):60-63.
LENG D C.The traditional manufacturing technique of Longkou vermicelli[J].Openings, 2022(29):60-63.
[38] 陈宇翔, 陈历俊, 姜铁民.北京豆汁优势菌群的探究及其发酵性能测试[J].食品科技, 2013, 38(8):67-70.
CHEN Y X, CHEN L J, JIANG T M.Explore and fermentation test of fermented soya-bean milk (Beijing Douzhi) advantage bacterium group[J].Food Science and Technology, 2013, 38(8):67-70.
[39] 高若珊, 孙亚东, 张光, 等.酸浆豆腐研究进展[J].大豆科技, 2020(1):32-37.
GAO R S, SUN Y D, ZHANG G, et al.Research progress of producing tofu with sour pulp[J].Soybean Science & Technology, 2020(1):32-37.
[40] BENEDETTI S, PRUDENCIO E S, MÜLLER C M O, et al.Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage[J].Journal of Food Engineering, 2016, 171:222-229.
[41] LI C, RUI X, ZHANG Y H, et al.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality[J].LWT - Food Science and Technology, 2017, 82:227-234.
[42] 柳艳云, 杨亚强, 段学辉.西北传统美食浆水的研究进展[J].食品与发酵工业, 2017, 43(11):262-267.
LIU Y Y, YANG Y Q, DUAN X H.Research and development prospects of Northwest traditional taste food Jiangshui[J].Food and Fermentation Industries, 2017, 43(11):262-267.
[43] CHEN P, WU Z R, ZHAO Y, et al.Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish, a traditional Chinese fermented food[J].Genomics Data, 2015, 7:127-128.
[44] LIU S N, HAN Y, ZHOU Z J.Lactic acid bacteria in traditional fermented Chinese foods[J].Food Research International, 2011, 44(3):643-651.
[45] ZHANG J, WU S S, ZHAO L H, et al.Culture-dependent and-independent analysis of bacterial community structure in Jiangshui, a traditional Chinese fermented vegetable food[J].LWT, 2018, 96:244-250.
[46] 邓福明, 木泰华, 张苗.旋流与酸浆法甘薯淀粉性能及粉条品质比较[J].食品工业科技, 2012, 33(17):98-102.
DENG F M, MU T H, ZHANG M.Comparative study of the physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator and sour liquid processing and their quality of noodle products[J].Science and Technology of Food Industry, 2012, 33(17):98-102.
[47] SALEM G, HASSAN Z, ABUBAKR M A.Adhesion of probiotic bacteria to resistant rice starch[J].American Journal of Applied Sciences, 2013, 10:313-321.
[48] 李明珠. 絮凝活力微生物的筛选、鉴定及活性部位的研究[D].锦州:辽宁医学院, 2012.
LI M Z.The study on screening, identification and the active site of the flocculating activity strains[D].Jinzhou:Liaoning Medical University, 2012.
[49] 李新华, 赵晓阳, 张荔力.副干酪乳杆菌对甘薯浆液中淀粉絮凝机理研究[J].食品科学, 2010, 31(19):273-276.
LI X H, ZHAO X Y, ZHANG L L.Flocculation mechanism of sweet potato starch by addition of Lactobacillus paracasei-fermented sweet potato slurry[J].Food Science, 2010, 31(19):273-276.
[50] 刘黎莹. 绿豆酸浆中高絮凝淀粉微生物的筛选及其特性研究[D].锦州:锦州医科大学, 2018.
LIU L Y.The Screening of high flocculating starch microbiology from mung bean sour liquid and its characteristics[D].Jinzhou:Jinzhou Medical University, 2018.
[51] 叶青. 乳酸菌酸浆豆腐工艺优化及凝固机理初探[D].锦州:锦州医科大学, 2018.
YE Q.Optimization of the process bean curd solidified by Lactobacillus fermenting acid slurry and preliminary mechanism of the solidification[D].Jinzhou:Jinzhou Medical University, 2018.
[52] XU Y H, YE Q, ZHANG H J, et al.Naturally fermented acid slurry of soy whey:High-throughput sequencing-based characterization of microbial flora and mechanism of tofu coagulation[J].Frontiers in Microbiology, 2019, 10:1088.
[53] 张志衡, 陈振家, 王晓闻, 等.基于酸浆量变化的豆腐蛋白沉淀机理研究[J].大豆科学, 2022, 41(3):345-351.
ZHANG Z H, CHEN Z J, WANG X W, et al.Mechanism of tofu protein precipitation based on acid-pulp content change[J].Soybean Science, 2022, 41(3):345-351.
[54] HE G Q, LIU T J, SADIQ F A, et al.Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches[J].Journal of Zhejiang University Science B, 2017, 18(4):289-302.
[55] 吴企禾. 自然发酵甘薯酸浆细菌动态规律解析及乳酸菌絮凝性研究[D].沈阳:沈阳农业大学, 2017.
WU Q H.Anlysis of bacteria dynamic laws and flocculation of lactic acid bacteria in natural fermentated sweet potato sour liquid[D].Shenyang:Shenyang Agricultural University, 2017.
[56] 范鑫诺. 洛阳绿豆酸浆细菌多样性分析及其乳酸菌分离和应用研究[D].洛阳:河南科技大学, 2023.
FAN X R.Bacterial diversity analysis of Luoyang mung bean sour pulp and isolation and application of lactic acid bacteria[D].Luoyang:Henan University of Science and Technology, 2023.
[57] 王天琪, 王成, 郭浩男, 等.绿豆酸浆微生物菌群分析比较及对淀粉有絮凝作用的乳酸菌筛选鉴定[J].食品科技, 2021, 46(6):14-19.
WANG T Q, WANG C, GUO H N, et al.Analysis and comparison of the flora in mung bean sour pulp and the screening of lactic acid bacteria with flocculation effect on starch[J].Food Science and Technology, 2021, 46(6):14-19.
[58] 张莉力, 刘黎莹, 许云贺.北京豆汁微生物群落分析及淀粉絮凝菌分离鉴定[J].食品工业科技, 2017, 38(16):136-141.
ZHANG L L, LIU L Y, XU Y H.Analysis of Beijing Douzhir microbiota and isolation and identification of advantage bacterium capable of flocculating starch[J].Science and Technology of Food Industry, 2017, 38(16):136-141.
[59] 刘琳琳, 王嘉琪, 曾剑华, 等.云南建水豆腐酸浆中乳酸菌的分离与鉴定[J].中国食品学报, 2019, 19(11):239-245.
LIU L L, WANG J Q, ZENG J H, et al.Isolation and identification of lactic acid bacteria from tofu fermented soybean whey in Jianshui, Yunnan[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(11):239-245.
[60] 张宸瑞, 薛桥丽, 白彬阳, 等.云南牟定酸浆水中优势产酸菌的分离鉴定及生长特性[J].食品科学, 2021, 42(20):75-82.
ZHANG C R, XUE Q L, BAI B Y, et al.Isolation, identification and growth characteristics of dominant acid-producing bacteria from fermented soy whey from sufu production in Mouding, Yunnan[J].Food Science, 2021, 42(20):75-82.
[61] 赵利花. 浆水中益生功能乳酸菌的筛选[D].西安:西北大学, 2020.
ZHAO L H.Screening probiotic properties of lactic acid bacteria in Jiangshu[D].Xi’an:Northwestern University, 2020.
[62] WU Y, YE Z, FENG P Y, et al.Limosilactobacillus fermentum JL-3 isolated from Jiangshui ameliorates hyperuricemia by degrading uric acid[J].Gut Microbes, 2021, 13(1):1-18.
[63] HU Y, ZHAO Y, JIA X, et al.Lactic acid bacteria with a strong antioxidant function isolated from “Jiangshui,” pickles, and feces[J].Frontiers in Microbiology, 2023, 14:1163662.
[64] 叶青, 许云贺, 张莉力.利用干酪乳杆菌YQ336制备酸浆豆腐凝固剂的发酵条件优化[J].食品工业科技, 2017, 38(14):106-110;115.
YE Q, XU Y H, ZHANG L L.Optimization of fermentation conditions for preparation of acid slurry bean curd coagulants by Lactobacillus casei YQ336[J].Science and Technology of Food Industry, 2017, 38(14):106-110;115.
[65] 吴燕, 伏二伟, 桑学财, 等.传统浆水中乳酸菌的筛选及抑菌性能分析[J].食品研究与开发, 2019, 40(22):42-48.
WU Y, FU E W, SANG X C, et al.Isolation of lactic acid bacteria in Jiangshui celery and analysis of antimicrobial properties[J].Food Research and Development, 2019, 40(22):42-48.
[66] 张莉力, 韩梅, 刘黎莹, 等.一株乳酸乳球菌的分离鉴定及其发酵豆汁工艺优化[J].食品工业科技, 2017, 38(11):134-139.
ZHANG L L, HAN M, LIU L Y, et al.Isolation and identification of Lactococcus lactis and process optimization in fermented beverage of mung bean[J].Science and Technology of Food Industry, 2017, 38(11):134-139.
[67] 韩梅. 北京豆汁优势菌群分析及豆汁发酵饮料的研制[D].锦州:锦州医科大学, 2017.
HAN M.Analysis on the dominant bacteria in the Beijing Douzhi and the development of Douzhi fermented beverage[D].Jinzhou:Jinzhou Medical University, 2017.
[68] 李璞钰. 宁夏浆水微生物中高产β:葡萄糖苷酶乳酸菌筛选及其对沙棘果多酚生物转化的研究[D].银川:宁夏大学, 2022.
LI P Y.Screening of lactic acid bacteria with high β-glucosidase production from serofluid microorganisms in Ningxia and its biotransformation of polyphenols from Hippophae rhamnoides L[D].Yinchuan:Ningxia University, 2022.
Outlines

/