新型大豆奶酪的研制及其水解特性  

Studies on the Starter and Hydrolysis Properties of a Novel Soybean Cheese

作　　者：杨佐毅[1] 李理[2] 梁世中[1] 杨晓泉[2] 刘冬梅[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640 [2]华南理工大学食物蛋白研究与发展中心,广东广州510640

出　　处：《现代食品科技》2005年第4期41-44,共4页Modern Food Science and Technology

基　　金：广东省科技攻关项目资助(2003C20408)

摘　　要：采用四川传统发酵蔬菜汁中分离出的酵母SCY1、鼠李糖乳杆菌(Lactobacillus rhamnosus 6013)和南方白腐乳中分离出的细菌DH1作为混合发酵剂,研制出风味良好的新型大豆奶酪.设计实验对菌种的凝乳机理和蛋白酶水解性质进行了研究,发现各菌株凝乳的机理均为产酸凝乳,凝乳酸度为60~80ΟT左右,单一菌株均可在40℃及近中性的条件下5小时内凝固豆乳.在厌氧条件下细菌显示出较高的中性蛋白酶活力,而鼠李糖乳杆菌表现出酸性蛋白酶活力,采用混合发酵剂得到的产品成熟两个月后的氨基氮含量可达0.2%.A novel soybean cheese with good flavor was researched, Tthe starter included Yeast SCY 1, isolated from fermented vegetable .juice in Sichuan province, Lactobacillus rhamnosus 6013 and DH1, a bacteria isolated from a white sufu of South China, The soymilk-clotting mechanism and soybean protein hydrolysis were studied and the results showed that the soymilk was clotted by the acid produced by the microorganisms, the acidities of gels were about 60～80°T, Each strain can coagulate soymilk in 5 h on the condition of 40℃ and pH 7.2. Neutral proteinase activity of DH 1 and acidic proteinase activity of Lactobacillus rhamnosus 6013 were detected when they were cultivated in anaerobic conditions, After ripening for two months, 0.2 % of amino nitrogen content was detected in soybean cheese.

关 键 词：发酵 水解 大豆奶酪 水解特性 奶酪 大豆 鼠李糖乳杆菌 蛋白酶活力 混合发酵剂 凝乳机理 发酵蔬菜汁 水解性质 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]