摘要：本實驗以脫脂豆粕為原料，采用乳酸菌發酵、真空冷凍干燥技術生產速溶大豆蛋白粉，提高豆粕中蛋白質的提取率，改善大豆蛋白粉的速溶性和營養品質，推動大豆蛋白加工領域的技術集成創新和應用。

　　　研究了乳酸菌發酵豆粕過程料水比、乳酸菌接種量、發酵溫度、發酵時間，對蛋白質提取的影響。以總氮和非蛋白氮含量為試驗指標，在單因素的基礎上，通過L9(34)正交試驗確定了乳酸菌發酵豆粕的最佳工藝條件：料水比1:20，乳酸菌的接種量為3%，發酵溫度37℃，發酵時間為24h。豆粕中的蛋白提取率（提取氮/豆粕氮）為85.33%。大豆蛋白粉的氮溶指數（NSI）87%，大豆蛋白粉中的蛋白含量為84.71%，肽含量為13.59%。

關鍵詞：乳酸菌，豆粕，發酵，蛋白質，非蛋白氮

Abstract：In this experiment, defatted soy flour as raw material, the use of lactic acid fermentation, vacuum freeze-drying technology to produce instant soy protein powder, protein soybean meal extraction rate, to improve instant soy protein powder and nutritional quality, promoting soy protein processing technology in the field of integrated innovation and applications. 

    Lactic acid bacteria fermented soybean meal process the ratio of water, lactic acid bacteria inoculation, fermentation temperature, fermentation time, the impact of protein extraction. Total nitrogen and non-protein nitrogen content of the test indicators, on the basis of a single factor, L9 (34) orthogonal experiment to determine the optimum conditions of the lactic acid bacteria fermented soybean meal: material to water ratio of 1:20, the amount of lactic acid bacteria inoculation3%, the fermentation temperature of 37 ° C for 24 h fermentation time. Soybean meal protein extraction rate of 85.33% (extract nitrogen / soybean meal nitrogen). The nitrogen solubility index (NSI) of the soy protein powder 87%, soybean protein powder, protein content of 84.71%, 13.59% peptide content. 

Key words： Lactic acid bacteria Soybean meal Ferment Protein Non-protein nitrogen