磷酸酯琼脂在发酵豆奶工艺中的应用  

Application of phosphate agar in fermented soy milk process

作　　者：张聪 赫慧敏 张永辉 肖琼 肖安风 杨秋明 ZHANG Cong;HE Huimin;ZHANG Yonghui;XIAO Qiong;XIAO Anfeng;YANG Qiuming(College of Food and Biological Engineering,Jimei University,Xiamen 361021;National R&D Center for Red Alga Processing Technology,Fujian Provincial Engi neering Technology Research Center of Marine Functional Food,Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021)

机构地区：[1]集美大学食品与生物工程学院,厦门361021 [2]国家红藻加工技术研发专业中心,福建省海洋功能食品工程技术研究中心,厦门市海洋功能食品重点实验室,厦门361021

出　　处：《食品科技》2019年第10期300-305,共6页Food Science and Technology

基　　金：厦门市科技计划项目(3502Z20183030);福建省高校产学合作项目(2016N5008);福建省海洋高新产业发展专项(闽海洋高新[2016]08号);福建省海洋功能食品工程技术研究中心开放基金项目(C11171,C11183)

摘　　要：以正磷酸盐为酯化剂采用微波法进行固相酯化反应,制备磷酸酯琼脂。发现磷酸酯琼脂与原琼脂相比,透明度和持水能力提高。将磷酸酯琼脂应用在发酵豆奶中,可提高发酵豆奶体系的稳定性和透明度。在单因素试验结果的基础上,进行正交试验,综合考察感官评分和质构性能,确定发酵豆奶的最优工艺条件为:乳酸菌接种量0.15%、白砂糖用量6%、乳粉用量20%、琼脂用量0.08%。在此工艺条件下制备的发酵豆奶酸甜可口,组织结构较优。对发酵豆奶相关理化指标进行测定,结果表明,发酵豆奶的蛋白质含量、脂肪含量、酸度均符合食品安全国家标准发酵乳的规定。Phosphate agar was prepared by solid phase esterification with orthophosphate as an esterifying agent by microwave method. It was found that the transparency and water holding capacity of the phosphate agar were improved as compared with the original agar. The use of phosphate agar in fermented soy milk improved the stability and clarity of the fermented soy milk system. Based on the results of the single factor test, the orthogonal experiment was carried out to comprehensively investigate the sensory score and texture performance. The results showed that the optimal conditions were: inoculation amount was 0.15%, white sugar content was 6%, milk powder content was 20%, agar contentwas 0.08%. Under these conditions, the prepared fermented soybean milk was sweet and sour, and had a superior tissue structure. The physical and chemical indicators of the fermented soybean milk were determined. The results showed that the protein content, fat content and acidity of fermented soybean milk were in compliance with the national standard for fermented milk.

关 键 词：磷酸酯琼脂 发酵豆奶 质构 工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]