双蛋白酸乳的制作工艺及其豆腥味掩盖机制研究  

Preparation Technology of Double Protein Yoghurt and Mechanism of Soybean Odor Concealing

作　　者：彭颖 李沛[2] 覃先武[2] 李库[2] 许琦 张德新 PENG Ying;LI Pei;QIN Xianwu;LI Ku;XU Qi;ZHANG Dexin(School of Inspection,Hubei University of Traditional Chinese Medicine,Wuhan 430065,China;Angel Yeast Co.,Ltd.,Yichang 443003,China)

机构地区：[1]湖北中医药大学检验学院,湖北武汉430065 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《食品科技》2021年第10期32-38,共7页Food Science and Technology

基　　金：湖北省卫计委2016—2017年度中医药中西医结合科研项目(鄂卫生计生通[2017]20号)。

摘　　要：该研究通过单因素和正交试验得到牛乳和豆乳双蛋白发酵型酸乳的最佳工艺为:接种量为0.03%,发酵时间为5 h,发酵温度为35℃,干黄豆与乳粉的质量比为1:2,固液比为3:30(g/mL)。该酸乳发酵前以花果香、豆香味为主,发酵后豆香味物质1-辛烯-3-醇减少,乳脂乳香以及豆腥味物质正己醇等风味成分增加。通过分析可知酸乳发酵前后游离/水解氨基酸含量均下降;并且添加酵母抽提物能降低酸乳中的豆腥味物质含量,改善口感。In this study,through single factor and orthogonal tests,the optimal conditions of milk and soy milk double protein fermentation yoghurt were as follows:inoculation amount was 0.03%,fermentation time was 5 h,fermentation temperature was 35℃,the mass ratio of dry soybeans to milk powder was 1:2,and the solid-liquid ratio was 3:30(g/mL).The yoghurt was mainly flavored with flower and fruit flavor and bean flavor before fermentation.After fermentation,the bean flavor substance 1-octene-3-ol decreased,while the flavor components such as creamy milk flavor and hexanol of bean odor flavor substance increased.The content of free/hydrolyzed amino acids decreased before and after yoghurt fermentation.The addition of yeast extract can reduce the odor substance in yogurt and improve the taste.

关 键 词：酵母抽提物 干黄豆 全脂乳粉 大豆专用发酵菌 GC-MS 氨基酸测定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]