一种酶凝乳大豆奶酪的开发研究  

Research and Development of Enzyme-coagulated Soy Cheese

作　　者：申悦人[1] 勾剑颖[1] 唐菁婧[1] 王欣璐[1] 王安易[1] 程永强[1] 

机构地区：[1]植物源功能食品北京市重点试验室中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工（下）》2013年第7期16-19,共4页Farm Products Processing

基　　金：国家自然科学基金项目(31171739);教育部新世纪优秀人才支持项目(NETC-10-0776);北京市优秀人才培养资助计划(2011D009007000001)

摘　　要：大豆奶酪是利用微生物的发酵作用制成的一种新型大豆发酵食品。采用乳酸菌发酵工艺,并加入谷氨酰胺转氨酶(TG酶)辅助凝乳,产品凝乳效果和质构均优于普通酸凝乳的大豆奶酪。大豆奶酪含有大豆特有的功能成分,如大豆异黄酮,而且经过发酵后ACE抑制活性和α-葡萄糖苷酶抑制活性明显提升。经工艺优化,最终确定添加豆乳量1.2%的大豆油以提升口感,乳酸菌和谷氨酰胺转氨酶的添加量分别为豆乳质量的0.1%和0.3%。发酵使之凝乳后,破碎至凝乳碎粒,堆酿至pH值4.8,并在切达奶酪压榨器中进行压榨,使终产品含水量降至60%。大豆奶酪以大豆作为原料,不添加乳成分,可为乳制品过敏人士或素食主义者食用。Soy cheese is a new kind of soy bean fermented food through fermentation by microorganisms.Lactic acid fermentation process has been adopted,and transglutaminase（TG enzyme）has been added to facilitate coagulating,making it superior to normal soy cheese in coagulating effect and texture.This soy cheese product contains some functional ingredients of soybean,such as soybean isoflavones with ACE inhibitory activity and α-glucosidase inhibitory activity having been improved after fermentation.Through process optimization,soybean oil of 1.2% of soybean milk is determined to effectively improve taste.Additions of lactic acid bacteria and transglutaminase are 0.1% and 0.3% of soybean milk,respectively.After fermentation and coagulation,the curd is broke to granules until pH value reaches 4.8.Compression is processed in cheddar cheese expresser,with final product moisture content reach at 60%.This soy cheese uses soybean as raw materials without adding any milk components,so it can be consumed by the dairy allergic person or vegetarians.

关 键 词：大豆奶酪 酶凝乳 新型大豆发酵制品 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]