全大豆豆酸乳制作工艺优化及营养成分分析  

Processing Technology Optimization and Nutritional Component Analysis on Whole Soybean Yoghurt

作　　者：于春涛[1] 张中兴[1] 朱凤林[1] 张娟[1] 李胜利[1] YU Chun-tao;ZHANG Zhong-xing;ZHU Feng-lin;ZHANG Juan;LI Sheng-li(Cangzhou Medical College,Cangzhou 061001,China)

机构地区：[1]沧州医学高等专科学校,河北沧州061001

出　　处：《中国食物与营养》2021年第2期11-15,共5页Food and Nutrition in China

基　　金：全豆类食品的综合开发与利用(项目编号:181303002D)。

摘　　要：目的:优化全大豆豆酸乳制作工艺,并测定成品营养成分。方法:以全大豆为基本原料,在单因素试验的基础上,以感官评分为响应值,通过响应面法优化制作工艺,参照《食品营养成分标示准则》测定成品的营养成分。结果:确定优化工艺为干豆∶水=1∶7.78、乳糖添加量3.26%、发酵温度37.24℃、发酵时间12.07 h,该工艺感官评分88.89,与模型预测值88.85接近,干豆水比影响较为显著(P<0.05);营养成分:能量272 kJ/100 g、蛋白质3.8 g/100 g、脂肪1.7 g/100 g、碳水化合物8.5 g/100 g、钠8 mg/100 g。结论:全大豆豆酸乳属高蛋白、低脂肪、低盐乳制品。[Objective] To optimize the whole soybean yoghurt production process and determine the nutritional composition of the finished product.[Method] The whole soybean was used as the basic raw material,on the basis of single factor test the sensory score was used as the response value,the production process was optimized by the response surface method,and the nutritional composition of the finished product was determined according to the Guidelines for the Labeling of Food Nutritional Components.[Result] The optimized process were the ratio of dry bean and water was 1:7.78,lactose added 3.26%,fermentation temperature 37.24℃,fermentation time 12.07 h,the sensory score was 88.89,which was close to the predicted value of 88.85,the ratio of dyr bean and water had significant influence on sensory score(P <0.05).Nutrients:energy 272 kJ/100 g,protein 3.8 g/100 g,fat 1. 7 g/100 g,carbohydrate 8.5 g/100 g,sodium 8 mg/100 g.[Conclusion] Whole soybean yoghurt belongs to high protein,low fat and low salt dairy products.

关 键 词：全大豆豆酸乳 高压均质 发酵工艺 营养成分 感官评价 

分 类 号：TS2[轻工技术与工程—食品科学与工程]