乳酸菌发酵酸豆乳香气成分分析及评价  

Determination and Evaluation of Volatile Components of Soymilk Yoghurts Fermented by Lactic Acid Bacteria

作　　者：张佳[1] 马永昆[1,2] 崔凤杰[1] 陈凡[1] 孙乐六 夏蓉 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212004

出　　处：《食品科学》2010年第20期298-302,共5页Food Science

基　　金：江苏大学高级人才专项(1283000126)

摘　　要：采用顶空固相微萃取(SPME)与气相色谱-质谱(GC-MS)联用检测分析技术,并结合感官评分法对保加利亚乳杆菌、瑞士乳杆菌和嗜热链球菌3种乳酸菌混合发酵的豆乳进行香气分析和评价,探讨不同乳酸杆菌及其与嗜热链球菌按比例混合发酵对酸豆乳香气的影响。感官评定结果表明,乳酸菌种及其混合比例对发酵酸豆乳的香气有明显影响。香气检测分析发现,对比发酵前样品,发酵后酸豆乳中酮类、酸类含量显著增加,而醛类和醇类含量明显减少,3种酸豆乳中相同关键香气成分含量有差异。感官评定与香气检测分析结果一致,1:1的保加利亚乳杆菌和嗜热链球菌组成的菌种产香浓郁,产酸力高,是豆乳发酵的优选菌种。The volatile components of the soymilk yoghurts fermented by Streptococcus thermophilus plus Lactobacillus bulgaricus （1：1 or 1：2 mixing ratio） or Lactobacillus helveticus （1：1 mixing ratio） were analyzed using headspace solid phase micro-extraction （SPME） combined with gas chromatograph/mass spectrometer （GC-MS） and sensory evaluation was conducted for these yoghurt samples. The effects of different species of Lactobacillu and mixing ratio for Lactobacillu and Streptococcus thermophilus on the volatile components of soymilk yoghurts were explored. In comparison with pre-fermented soymilk,all the three soymilk yoghurts showed significantly higher contents of ketones and acids but significantly lower contents of aldehydes and alcohols. The contents of the key flavor compounds found in all of them were different. The results of evaluation were consistent with those of aroma composition analysis. The soymilk yoghurt produced with Streptococcus thermophilus plus Lactobacillus bulgaricus at 1：1 mixing ratio had strong aroma and high acidity. Therefore,an excellent fermentation starter has been found for the production of soymilk yoghurt through this study.

关 键 词：乳酸菌 酸豆乳 固相微萃取(SPME) 气相色谱-质谱法(GC-MS) 香气 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]