褐色大豆酸奶美拉德反应条件的研究  

Development of Brown Fermented Soybean Milk

作　　者：封晓毓 曹建柱 陆维鹏 王艳聪 李奕迅 FENG Xiao-yu;CAO Jian-zhu;LU Wei-peng;Wang Yan-cong;LI Yi-xun(The One Times Ln.,Beijing 100071,China)

机构地区：[1]龙王时代(北京)商业有限公司,北京100071

出　　处：《饮料工业》2021年第6期49-54,共6页Beverage Industry

摘　　要：探讨以速溶豆粉为原料研制褐色大豆酸奶的褐变反应工艺条件。以感官评分、吸光值为指标,采用单因素实验和正交试验,对美拉德反应时间、反应温度、葡萄糖添加量三因素进行工艺参数的优化。以40%蛋白质含量的速溶豆粉为原料,在复水比例1∶6(m∶V)、褐变时间2.5h、温度95℃、葡萄糖添加量9%、反应体系pH7.0的条件下发生美拉德反应的豆乳发酵制成的褐色大豆酸奶感官评分最佳,为93.3分,口感细腻滑润,酸度适宜柔和,粘稠度合适,豆腥味小。The browning reaction conditions of brown soybean yogurt with instant soybean powder as raw material were discussed.Taking sensory score and light absorption value as indexes,the process parameters of Maillard reaction temperature,glucose addition and initial pH value were optimized by single factor experiment and orthogonal experiment.Under the conditions of instant soybean powder C42 rehydration ratio of 1∶6(m∶V),browning time of 2.5h,temperature of 95℃,pH7.0 and glucose addition of 9%,the sensory score of brown soybean yogurt fermented by soybean milk with Maillard reaction is the best,which is 93.3 points.It has fine and smooth taste,moderate acidity,appropriate viscosity and low bean fishy smell.

关 键 词：大豆酸奶 美拉德反应 吸光值 正交试验 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]