使用速溶摩沙豆豉接种粉制作的优质豆豉的微生物、感官和化学特性。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Samsul Rizal, Maria Erna Kustyawati, Murhadi, Reka Kumala Sari, Rahmat Hidayat
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引用次数: 0

摘要

结合使用酿酒酵母和低聚孢子根霉菌液体接种体,已成功地将大豆发酵成含有β-葡聚糖的豆豉。然而,将这两种微生物的液体接种体用作起始菌是不切实际的;因此,有必要开发一种粉末状的速食豆豉干接种体,即 Mosaccha 接种体粉末,以方便使用。这项研究的目的是确定速溶摩沙接种粉的最佳浓度,以生产高质量的摩沙豆豉。这项研究采用了完全随机区组设计,使用了七个不同水平的速溶摩沙接种物粉,从 0.3% 到 1.8%(重量比)不等。0.2% 的商业豆豉接种物 RAPRIMA 用作对照。然后,对微生物(总霉菌和总酵母)和感官(颜色、香气、质地和味道)特性进行评估。采用方差分析(ANOVA)和 5%水平的诚实显著差异(HSD)检验对所获得的数据进行了统计分析。结果表明,速溶摩沙接种粉的百分比对摩沙豆豉的微生物和感官特性有显著影响。0.6%至1.8%的摩沙接种物粉末浓度可以生产出优质的摩沙豆豉,但最好的摩沙豆豉是用1.5%的速溶摩沙接种物粉末生产的,它符合印度尼西亚国家标准(SNI)3144:2015,具有非常好的口感,并含有0.49%的β-葡聚糖。因此,可以开发粉末状的摩沙接种物,并将其用作制作含有β-葡聚糖的优质豆豉的起动剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder.

The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the Mosaccha inoculum powder, for ease of use is necessary. This study aimed to determine the best concentration of instant Mosaccha inoculum powder to produce high-quality Mosaccha tempeh. The study used a Complete Randomized Block Design with seven different levels of instant Mosaccha inoculum powder percentage, ranging from 0.3% to 1.8% (w/w). A commercial tempeh inoculum, RAPRIMA, amounting to 0.2%, was used as control. Then, the microbiological (total mold and total yeast) and sensory (color, aroma, texture, and taste) properties were evaluated. The data obtained was analyzed statistically using analysis of variance (ANOVA) and Honestly Significant Difference (HSD) tests at the 5% level. The results showed that the percentage of instant Mosaccha inoculum powder significantly affected the microbiological and sensory properties of Mosaccha tempeh. A concentration of Mosaccha inoculum powder between 0.6% to 1.8% could produce good quality Mosaccha tempeh, but the best Mosaccha tempeh was produced with 1.5% instant Mosaccha inoculum powder, which met the Indonesian National Standards (SNI) 3144:2015, had a very favorable taste, and contained 0.49% β-glucan. Therefore, Mosaccha inoculum in powdered form can be developed and used as a starter in making high-quality tempeh that contains β-glucan.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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