Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Legume system for food > Soy-based food

Tempeh Manufacturing Technique and Functional Characteristic Study

Author ZhouSiJing
Tutor LiShuRong
School Chinese Academy of Agricultural Sciences
Course Of Food Science
Keywords Tempeh Technique Production Nutrient Component Isoflavones Physiologic Function
CLC TS214.2
Type Master's thesis
Year 2012
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Tempeh is a nutritious food which consists of cooked, de-hulled soybean by growth ofRhizopus oligosporus. It is popular edible by many people in the world, as one type of three mainfermented soybean products.As result of rich nutritious,high physiological functions as well asfree-salt fermentation process,tempeh was belong to a top grade food and was widely popular inThe United States,Europe and Southeast Asia. In American,tempeh was known as meat alternativesand was called as the meat of the filed by Japanese.although tempeh is pouplar in many coutries ofthe world,but China market has no tempeh product and there was few studies on tempeh.In thisresearch,we studied tempeh process,tempeh nutritious properties and healthy functioncompositions.we also study on the physiological effects of tempeh isoflavones,preliminary.the maincontents and conclusions are as following:1、On the basis of single experiments,β glucosidase was as an main index,the Box-behnkencentral composite design was applied with optimizating tempeh processing.The regression model wasY=257.13+1.54A-3.63B+18.59C-5.50AB-8.50AC+14.8BC+36.73A2+16.26B2+14.55C2, where A isboilied time, B is inoculum quantity, C is the fermentation time and Y is β glucosidase activity.2、 It was analyzed tempeh’s physics characterities and nutritious properties. The conclusionswere: the protein, fatty, anmio acids and fatty acids content of tempeh were far superior to the rawmaterial soybean.3、The tempeh isoflavone and soybean oligosaccharide content on the processing werereasearched. The results showed that: after fermentation, the isoflacones free aglycone was increasedsignificantly. When it was fermented36h, the aglycone isoflavones content was0.593mg/g, was20times higher than soybean. Along with fermentation time increased, while soybean Oligosaccharides(sucrose, raffinose, stachyose) content in tempeh was distinct decrease. This improved tempeh’sphysiological functions.4、It was studied tempeh isoflavones antioxidant capacity,Scavenging superoxide radical(-O2·)andDPPH free radical capacities.The results showed that: The tempeh isoflavone is superior to soybeanisoflavone on antioxidant capacity, scavenging superoxide radical (-O2·)and DPPH free radicalcapacities.

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