大豆糖蜜是大豆浓缩蛋白生产的副产物,是脱脂豆粕乙醇萃取液经浓缩后形成的一种棕色黏稠的浆状物,含有多种功能性成分,主要有大豆低聚糖、大豆异黄酮等生理活性物质,对人体健康有着许多有益的作用。本文运用发酵法消化大豆糖蜜中的单糖和多糖,提高功能性多糖浓度,达到糖原纯化的目的,对1种乳酸菌、4种酵母菌进行筛选试验,筛选出消耗蔗糖最多,同时水苏糖、棉子糖等低聚糖保留率最高的1种酵母菌,即酿酒酵母C。其最佳发酵条件为,糖蜜初始糖浓度9%,初始pH值6.5,接种酿酒酵母C的接种量3%,在30℃的条件下发酵24h。大豆糖蜜发酵液中各糖分的保留率为：蔗糖0%,功能性低聚糖60.90%,果糖和葡萄糖含量24.46%,发酵的重复稳定性高达95%以上。

Soybean molasses is the by-product of the production of concentrated proteins in soybeans. It is a kind of brown sticky pulp thing after the concentration of extract liquor by the ethanol of defatted soybean meal. Soybean molasses contains a variety of functional components. It mainly includes soybean oligosaccharides, soybean isoflavone, and other physiologically active components, which have many beneficial effects on the human health. By using monosaccharides and polysaccharides with the method of fermentation, the concentration of functional polysaccharides is improved and the purpose of purifying glycogen is achieved. One strain of yeast, that is, Saccharomyces cerevisiae C that has the function of high consumption to sucrose, and high retention rate to stachyose and raffinose is screened from four stains of yeast and one strain of lactobacillus. The optimal condition for the fermentation of soybean molasses is initial molasses sugar concentration of 9%, initial pH value of 6.5, inoculation amount of 3% and fermentation at 30℃ for 24h. The retention rates in hydrolysates of soybean molasses are 0% for sucrose, 60.90% for functional oligosaccharide, and 24.46% for glucose and fructose. And repeat stability reaches at 95% under the optimal fermentation condition.