Study On Fermentation Process Optimization And Quality Change Of Hubei Characteristic Mildew Bean Residue

Bean residue is the most important by-product of soy product production.China produces a large amount of bean residue every year,but because of its perishable and rough taste,it is mostly disposed of as industrial waste or feed,which results in a huge waste of resources and environmental pollution.Mildewed bean residue is a traditional fermented soy product,of which the mildewed bean residue in Hubei is more distinctive.This paper takes the traditional mildewed bean residue in Hubei as the research object,uses bean residue as raw material,screens the microorganisms of mildewed bean residue fermentation,optimizes the fermentation process,introduces ultrasonic fermentation technology,studies the change of physical and chemical properties of mildewed bean residue in the fermentation process,designs the key equipment for mildewed bean residue production,and integrates the industrial production line to promote the industrialization of mildewed bean residue production,enhance the value of bean residue,and reduce environmental pollution.The main tasks are as follows:（1）Screening of microorganisms that can be used for fermentation from naturally fermented mildewed bean residue and identificationBy isolating and purifying the microorganisms in the naturally fermented mildewed bean residue samples in Jingzhou and Xiantao areas,a total of 7 strains of bacteria were obtained,including 2 strains of mold and 5 strains of bacteria.Through identification,the molds are Antinomucor elegans M1 and Antinomucor elegans M2,the bacteria are Enterero cloacae,Stenotrophomonas maltobacterphilia,and Pseudomonas geniculata、Micrococcus luteus、Sphingobacterium lactis.Finally,Antinomucor elegans M1 and Antinomucor elegans M2 were selected as subsequent fermentation strains.（2）Ultrasonic fermentation technology was introduced and the production process conditions of mildewed bean residue were optimizedAccording to the sensory evaluation score and texture analysis results as a reference basis,six conditions were set for strain and inoculation,fermentation temperature,initial water content,initial p H,fermentation time,and ultrasound time.Then,according to the results of the one-factor experiment,the optimal process conditions were determined:the fermentation strain was M1,the optimal inoculation amount was 10⁸cfu/100 g,the best fermentation temperature was 28°C,the best initial water content was 85%,the best p H of bean residue was 6.0,the best fermentation time was 3 d,and the best ultrasound time was 30 min.At the same time,the effects of ultrasound time on particle size,soluble proteins,free amino acids,total phenols and flavonoids were also studied.（3）Explore the changes in physical properties and chemical composition of mildewed bean residue during fermentationThe mildewed bean residue is prepared according to the optimal fermentation process determined in Chapter 3,and then determine the physical properties and chemical composition in the fermentation process,the results show that the holding water force increases from 2.86±0.18 g.g^-1to 5.03±0.24 g.g^-1,the expansion force rises from4.23±0.12 m L/g to 6.28±0.22 m L/g,the particle size decreases from 636.8±10.8 nm to376.8±14.7 nm,and the values of energy storage modulus and loss modulus gradually increase with the extension of fermentation time SDF increased from 6.29%±0.11 to14.49±0.17%;IDF decreased from 52.62±0.26%to 39.88±0.22%;crude protein decreased from 30.68±0.28%to 20.82±0.18%;soluble protein increased from 5.52±0.21mg/g to 11.52±0.22 mg/g;crude fat decreased from 6.52±0.16 g/100g to 5.06±0.12g/100g;ash content increased from 3.12±0.04%to 3.76±0.06%;p H increased from5.14±0.12 to 8.33±0.11;total acid content increased from 0.64±0.03%to 0.68±0.02%;reducing sugar content rose from 10.52±0.24 mg/g to 13.86±0.31 mg/g;total amino acids decreased by 30.57%;free amino acid content increased from 10.79±0.32 mg/g to23.61±0.37 mg/g;total phenol content increased from 1.24±0.12 mg GAE/g to 4.19±0.18mg GAE/g;and total flavonoid content rose from 0.16±0.02 mg/g to 3.89±0.13 mg/g.（4）Mildewed bean residue production key equipment design and industrial production line integrationAccording to the mildewed bean residue production process,the key equipment used in the production process of mildewed bean residue is designed,and the industrial production line is integrated.