不同蛋白源发酵酸奶研究  

Yogurt Fermentation with Soybean Proteins

作　　者：周雪松[1] 

机构地区：[1]广州合诚实业有限公司,广东广州510530

出　　处：《现代食品科技》2010年第5期502-504,522,共4页Modern Food Science and Technology

基　　金：广州开发区科技计划重大产业支撑技术项目(2008Q-P103)

摘　　要：本文研究以大豆源蛋白替代牛奶开发酸奶,分析产品的理化指标、感官指标、质构参数和氨基酸组成,结果表明,与以牛奶为蛋白源制备的酸奶产品相比,以大豆源蛋白替代50%牛奶蛋白的酸奶产品质构参数包括硬度、内聚性和粘性均有所降低,其中直接以大豆替代牛奶开发的酸奶产品酸度偏低、有一定的豆腥味、氨基酸分偏低,而采用大豆分离蛋白替代牛奶开发的酸奶产品的其他特性较接近,这表明采用适宜的大豆蛋白源替代牛奶开发酸奶产品不会明显降低其品质。Production of Yogurts via fermentation of milk partially substituted by soybean proteins was explored. Physical and chemical indexes, sensory indexes, texture parameters and amino acid composition of the fermented yogurts were analyzed. Results showed that the texture parameters of yogurts prepared with milk protein which was substituted by 50% soybean proteins, such as hardness, cohesiveness and adhesiveness, were lower than that by milk fermentation. Besides, yogurt prepared with 50% soybean proteins had low acidity, amino acid score and some fishy smell, and yogurt prepared with 50% modified soybean proteins had some similar properties. This research suggested that soybean proteins could partially substitute milk protein without obvious decrease in the quality of yogurt.

关 键 词：酸奶 牛奶 大豆 大豆分离蛋白 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]