Study On The Main Of Nutrition Of Fermented Sufu During Fermentation By Rhizopus Oligosporus

Fermented bean curd is a traditional soy food by microbial fermentation, it has a long history, the people’s favor.Fermented bean curd is not only keeps the nutrition of soybeans, but also remove anti nutritional factors such as flatulence and diarrhea its nutrients are more likely to be absorbed by the body.Currently less strains used in the industries of fermented bean curd, the majority with mucor, a few are bacteria,while using Rhizopus oligosporus less. Rhizopus oligosporus is a representative of the rhizopus genus, it belongs to the rhizopus genus,the small spore rhizopus group, mainly isolated from Dan bei.In the fermentation of fermented bean curd,Rhizopus oligosporus has strong protease hydrolysis enzyme system and other various enzymes,they can acting on the tofu billet,let make macromolecular substances were degradation,and at the same time produce a unique flavor and various nutrients, it plays an important role in fermentation of fermented bean curd.In various fields nowadays, Rhizopus oligosporus were widely used by human, the reason is that it not only should have more enzyme system, and the most important in the growth process does not produce potentially harmful substances. But Rhizopus oligosporus are more sensitive to temperature, growth temperature is strict, so choose a optimal growth conditions, achieve enough nutrients to make fermented bean curd, which is very useful.The laboratory have optimized the sufu of primary Fermentation factor by Rhizopus oligosporus.Determined the best Primary Fermentation factor was20℃,48h,and the inoculate of10%. On the this basis, this article track of determination the water soluble protein,amino acid nitrogen,total acid, reducing sugar, soy isoflavones and pH during sufu processing.The content of vitamins B1, B2and B12of mature.(1) The results show that the content of water soluble protein, amino acid nitrogen and the total acid increased steadily, while the soy isoflavones and reducing sugar reduced gradually in the process of fermentation.After fermentation,the content of VB15VB2and VB12were all increased than before.The pH initially increased, followed by a decrease.(2)The fiftieth day in the period of after-fermentation, the content of water soluble protein,amino acid nitrogen and total acid reached43.17g/100g,1.54g/100g and1.42g/100g from1.71g/100g,0.03g/100g and0.1lg/100g.Meeting the mature standard.At the same time,the content of reducing sugar and soy isoflavones reached345.05μg/g and0.42g/100g from724.44μg/g and2.05g/100g.The content of VB,,VB2and VB12were reached0.35mg/100g,0.28mg/100g and 0.38ng/100g form0.29mg/100g,0.04mg/100g and0.23μg/100g.pH have reached5.72from4.2.