萌发大豆制备益生菌发酵豆乳流变特性的研究  

Rheological Characterizes of Probiotics Fermented Soymilk Yogurt Prepared from Germinated SoybeanV

作　　者：杨媚[1] 李理[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品工业》2011年第5期8-11,共4页The Food Industry

基　　金：广州市科技攻关项目(2009Z1-E641)

摘　　要：以萌发大豆作为主要原料,经瑞士乳杆菌(Lactobacillus helveticus B02)、保加利亚乳杆菌(Lactobacillus bulgaricus AS1.1482)和嗜热链球菌(Streptococcus thermophilus IFFI 6038)组合发酵制成发酵豆乳,研究益生菌发酵豆乳的发酵特性及流变特性。结果表明,大豆经萌发后,游离氨基酸总量增加了近2倍;与未萌发大豆制成的发酵豆乳相比,萌发大豆发酵豆乳中乳酸菌菌落总数显著增加,产生更多的游离H离子及有机酸,且其剪切稀化作用减弱,表观黏度显著下降,更为接近发酵纯牛乳的流变特性。大豆萌发后制成发酵豆乳,可促进乳酸菌的生长及产酸,有助于改善发酵豆乳的流变特性。The fermenting properties and rheological characterizes of probiotics fermented soybean yogurt were analyzed in this research work.Soymilks of germinated soybean were fermented by Lactobacillus helveticus LH-B02,Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricus AS1.1482.The result indicated that,total levels of free amino acids in soymilks were increased approximately 2 times after germination.By comparing with un-germinated soymilk yogurt（SY）,the viable LAB numbers of germinated soymilk yogurt were prominently higher,as well as the free hydrion and organic acids.Meanwhile,with weaker shear-thinning effect and lower apparent viscosity,the rheological characterizes of germinated soymilk yogurt were more similar to that of reconstituted skimmed milk yogurt（RSMY）.With proper soybean germination,proliferation and acid production of probiotics could be significantly promoted while rheological characterizes of probiotics fermented soymilk yogurt were markedly ameliorated.

关 键 词：大豆萌发 大豆酸奶 发酵特性 流变特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]