不同糖类和蛋白质浓度对核桃乳发酵及其感官特性的影响  

Effects of sugar varieties and protein concentration on fermentation and sensory characteristics of fermented walnut milk

作　　者：斯梦 孔祥珍[1] 张彩猛[1] 华欲飞[1] SI Meng;KONG Xiangzhen;ZHANG Caimeng;HUA Yufei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2022年第21期111-117,共7页Food and Fermentation Industries

摘　　要：为提高发酵核桃乳的酸度,研究了糖类和蛋白质浓度对核桃乳发酵特性的影响。比较测定了牛奶复原乳、豆乳、纯核桃乳的糖类组成及其发酵特性,结果表明,核桃乳中可发酵糖类总量很少,发酵核桃乳的酸度很低,因此需要外加碳源促进发酵。研究发现核桃乳体系中蔗糖比葡萄糖更利于产酸,进一步通过感官评价确定了蔗糖最佳添加量为7.0%(质量分数)。其次通过测定不同蛋白质含量(1.0%~3.0%,质量分数)下核桃乳的三氯乙酸(trichloroacetic acid,TCA)-可溶性氮和缓冲能力,以及发酵核桃乳的pH、酸度和活菌数,发现核桃乳蛋白质含量同酸度以及缓冲能力均成正比例关系(R~2>0.995)。以pH≤4.5,酸度≥30.0°T为发酵终点,综合发酵特性、质构特性和感官评价,获得制备发酵核桃乳的适宜蛋白质质量分数为2.0%,制备的发酵核桃乳口味酸甜适中,组织状态均匀,有淡淡的核桃香气。In order to improve the acidity of fermented walnut milk,the effects of different sugars and protein concentrations on the fermentation characteristics of walnut milk were investigated.The sugar composition and fermentation characteristics of reconstituted milk,soybean milk and walnut milk were comparably determined.The results showed that there were few fermentable sugars in walnut milk,which resulted in the low acidity of fermented walnut milk,thus additional carbon source should be added to improve the fermentation.By adding glucose or sucrose,sucrose was more conducive to acid production than glucose for walnut milk.The optimum adding amount of sucrose was further determined to be 7.0%(mass fraction)by sensory evaluation.The trichloroacetic acid-soluble nitrogen and buffering capacity of walnut milk under different protein concentrations(1.0%-3.0%)(mass fraction)were determined,along with the pH,acidity and viable counts of fermented walnut milk.The results showed that protein concentrations were positively proportional to the acidity and buffering capacity(R~2>0.995).With pH≤4.5,acidity≥30.0°T as the end point of fermentation,the optimum protein concentration for fermented walnut milk was 2.0%(mass fraction)according to the fermentation characteristics,texture characteristics and sensory evaluation.The prepared fermented walnut milk had moderate sour and sweet taste,with uniform texture and light walnut aroma.The experimental results can provide a theoretical basis for the industrial application of fermented walnut milk.

关 键 词：核桃乳 发酵 糖类 蛋白质 感官特性 缓冲能力 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]