乳酸菌发酵制备大豆奶酪豆坯的工艺研究(英文)  

Preparation of pehtze with suitable texture and flavor aspects for soy cheese production by using three Lactobacillus cultures

作　　者：Naveed Ahmad 陈则华[1] 李理[1] 宁正祥[1] 王永华[1] 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]巴基斯坦科学工作研究委员会食品与生物工艺研究中心,巴基斯坦拉哈尔546000

出　　处：《食品与机械》2008年第6期121-126,共6页Food and Machinery

摘　　要：采用3种乳酸菌干酪乳杆菌(LC)、瑞士乳杆菌(LH)和干酪乳杆菌鼠李糖亚种6013(LR)和葡萄糖酸内酯(GDL)凝固豆乳制备豆坯,并对其质构和风味进一步改善。在6 h的凝乳发酵中可以发现LC+LH样品中发酵剂生长良好,豆乳pH下降比LC+LH+LR样品要多。GDL的添加可以促进发酵剂生长,降低豆乳pH,但是它对豆坯的质构的改善并不明显。在GDL+LH+LC+LR制备的豆坯样品中,检测到7种提供风味的和另外11种不同种类不同含量的游离氨基酸(FAA),同时,该样品的脂肪酸(FA)情况也发生显著变化(C18∶3.C20∶0,C20∶1和C22∶0除外)。除了10种常规大豆脂肪酸外,C22∶1和C24∶0也被检测到。后熟过程中这些游离氨基酸和脂肪酸的变化将会导致大豆奶酪质构和风味的改善和提高。从质构和风味上讲,LC+LH制备的豆坯是最好的,其次是LC+LH+GDL制备的豆坯。Three lactobacillus cultures Laetobaeillus easei（LC） ,Lactobacillus helvetieus （LH） ,Lactobacillus easei subsp, rabmnosus 6013 （LR） and Glucono-δ-laetone were used in different combinations to produce suitable pehtze with the flavor and texture improvement potential for soy cheese. LC and LH grew better with more pH reduction than LC, LH and LR during 6 h of coagulation fermentation. Addition of GDL promoted growth and pH reduction of both combinations but its effect on texture of pehtze was found negative. 7 flavor precursor and 11 miscellaneous free amino acids （FAA） were detected in varying amounts in the pehtzes produced by all the combinations used. All the combinations had the ability to produce significant changes in soy fatty acids （FA） content except C18： 3. C20： 0, C20 ： 1 and C22 ： 0 fractions. In addition to 10 regular soy fatty acids, C22 ： 1 and C24 ： 0 were also detected in all the combinations used. These FAA and FA changes have the potential to improve the flavor and texture of soy cheese during ripening. LC and LH produced the best pehtzes on the basis of texture and flavor characteristics followed by LC, LH and GDL.

关 键 词：豆坯 风味 质构 游离氨基酸 脂肪酸 高效液相色谱 气相色谱仪氢火焰离子化检测器 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]