富含γ-氨基丁酸发酵豆酸乳的研制  

Research on Fermented Soybean Yogurt Rich inγ-Aminobutyric Acid

作　　者：方颖 陈依彤 林咏珊 程京燕 高向阳[2] FANG Ying;CHEN Yitong;LIN Yongshan;CHENG Jingyang;GAO Xiangyang(Center of Experimental Teaching for Common Basic Courses South China Agricultural University,Guangzhou 510642 China;College of Food Science,South China Agricultural University,Guangzhou 510642 China;Zhuhai Weidou Biotechnology Co.Ltd.,Zhuhai 519000,China)

机构地区：[1]华南农业大学公共基础课实验教学中心,广州510642 [2]华南农业大学食品学院,广州510642 [3]珠海微豆生物技术有限公司,广东珠海519000

出　　处：《中国乳品工业》2021年第8期60-64,共5页China Dairy Industry

基　　金：2018年广东省省级大学生创新创业训练计划项目(201810564163)。

摘　　要：采用了乳酸菌对大豆粉为主要原料进行发酵开发富含γ-氨基丁酸的发酵豆酸乳,研究不同发酵条件对发酵豆酸乳中GABA质量浓度和品质的影响。通过纸层析法对GABA进行定性分析,并采用氨基酸自动分析仪测定了不同发酵条件下GABA的质量浓度以及评价了豆酸乳的感官指标。结果表明,单因素实验确定最佳的发酵条件为:混合菌接种量0.6%,初始发酵pH值为7,发酵温度40℃,发酵时间12 h;并且此条件下制得豆酸乳含质量浓度达13.22μg/mL,制作的发酵豆酸乳组织状态细腻均匀、凝固状态好、色泽淡黄均匀、具有独特发酵豆乳的滋味与气味、口感细腻、乳清析出正常。本研究可为研制富含GABA的功能性新型大豆加工制品提供参考依据。In this study,soybeans were used as fermentation substrates,and Lactobacillus as fermentation bacteria to develop fermented soy-bean yogurt rich in GABA.The effects of different fermentation conditions on the content and quality of GABA in fermented soymilk were studied.Using sensory quality score and GABA content as indicators,and using paper chromatography to initially characterize GABA and amino acid analyzer to quantitatively compare GABA to explore the effects of different fermentation conditions on fermented soybean yo-gurt.The best fermentation conditions were determined by single factor experiment:0.6%of mixed bacteria,pH 7 of initial fermentation,40℃of fermentation temperature and 12 h of fermentation time.Under this condition,the content of GABA in the fermented soymilk is 13.22μg/mL.This process can obtain fermented soybean yoghurt rich in GABA and with excellent sensory quality evaluation.The ferment-ed soymilk has fine and uniform tissue state,good coagulation state,light yellow and uniform color,unique taste and smell of fermented soy-milk,fine taste and normal whey precipitation.This study can provide some reference for the development of new functional soybean prod-ucts rich in GABA.

关 键 词：发酵豆酸乳 GABA 感官品质 功能性食品 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]