精选课件第三章 发酵豆制品.ppt

豆类天培过程中变化 （1）??? 微生物生态学：细菌数在108—109CFU/克数量级。酵母数为107CFU/克。常见细菌为乳酸菌、肠杆菌科细菌、芽孢杆菌。白地霉、麦芽糖念珠菌、中间念珠菌等为酵母菌。 （2）??? 浸泡时的酸化对抑制病原微生物生长。可以加酸； （3）??? 影响安全性和货架期寿命的主要因素有：根霉的性质、醋酸菌的参与、在有氧条件的培养、食用前加热。 （4）??? 浸泡条件 （5）??? 浸泡、酸化的效果和最初PH值 （6）??? 接踵前的蒸煮效果 （7）??? 克雷伯杆菌和肠细菌的作用：产VB12 （8）??? 乳酸菌和酵母菌的作用 豆类天培的营养质量 取决于其较高的氨基酸生物利用率和蛋白质消化率，与培养物质和混合培养物及生产状况有关。随发酵时间的延长，大豆的营养价值会下降。易消化。 豆类天培具有较高的蛋白和较低的淀粉。发酵过程中蛋白质含量变化不大，但游离氨基酸的增量显著；单糖增加但淀粉蔗糖降低。脂肪酸水解较多；天培灰份减少，因植酸降低，钙铁等利用率提高。B族维生素较多；抗营养因子基本消除。抗氧化作用强。 三、Taoco(印尼) 1、霉菌在煮过的大豆或大豆木薯混合物上生长，加水发酵。 2、加入棕榈糖液煮沸成粥样，晒干成膏状 四、Dage(印尼) 原料：石柔、梨豆、花生等含油果实 工艺：同纳豆 五、Thuo-nao（泰国） Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones. They discover tempehs versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches. How to make tempeh? Making tempeh is very easy. Here we explain how to make tempeh from 100% soy. This is the traditional tempeh as it is consumed in the country of origin: Indonesia. To make 500g tempeh you need the following ingredients:- 300 g whole soybeans- 3 tablespoons vinegar- 1 teaspoon tempeh starter Step 1: Cracking the soybeans ???The easiest way is to crack the soybeans with a loosely set grain mill. Ideally each soybean is cracked in half. On the left you can see a picture of a Family Grain Mill. This grain mill can be bought on the i