戊糖乳植物杆菌PY1-6发酵豆乳特性及风味品质的研究  

Study on Characteristics and Flavor Quality of Soymilk Fermented by Lactiplantibacillus pentosus PY1-6

作　　者：赵雅冉 李娅馨 赵强 邢少华[1] 孙雪梅 李华敏[1,2,3] 刘文丽 ZHAO Ya-ran;LI Ya-xin;ZHAO Qiang;XING Shao-hua;SUN Xue-mei;LI Hua-min;LIU Wen-li(School of Food Engineering,Ludong University,Yantai 264025,China;Yantai Key Laboratory of Nanoscience and Technology for Prepared Food,Ludong University,Yantai 264025,China;Yantai Engineering Research Center of Green Food Processing and Quality Control,Ludong University,Yantai 264025,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]鲁东大学烟台市预制食品纳米科学与技术重点实验室,山东烟台264025 [3]鲁东大学食品绿色加工与质量控制烟台市工程研究中心,山东烟台264025

出　　处：《中国调味品》2023年第10期46-54,共9页China Condiment

基　　金：烟台市科技创新发展计划(2022XDRH013);山东省自然科学基金面上项目(ZR2021MC153)。

摘　　要：该研究利用戊糖乳植物杆菌PY1-6发酵豆乳,分析其对酸豆乳发酵特性及风味品质的影响。研究发现,豆乳经戊糖乳植物杆菌PY1-6发酵后,持水率和质构呈现显著上升趋势。采用顶空固相微萃取结合气相色谱-质谱联用方法对风味物质进行分析,发现酸豆乳中的醛类物质含量下降至20.55%;醇类物质含量上升至71.76%。反式-2,4-癸二烯醛、癸醛、反式-2-壬烯醛、反式-2,4-庚二烯醛和反式-2-辛烯醛的香气活性值(odor activity value,OAV)较高,对酸豆乳的风味贡献较大,是酸豆乳中的关键风味物质,赋予酸豆乳油脂香、黄瓜味、坚果香、果香和香甜味等风味。通过对酸豆乳风味物质的OAVs、可变影响投影(variable influence projection,VIP)以及浓度差异的综合分析,发现8种物质是酸豆乳区别于豆乳的关键差异风味物质。壬醛和2-正戊基呋喃是豆乳中的主要腥味物质,发酵后消失,减少了豆乳本来的豆腥味,改善了豆乳的风味感官。戊糖乳植物杆菌PY1-6可作为豆乳发酵的优良菌株,有效提高酸豆乳的风味品质,丰富酸豆乳发酵生产的菌种库。Soymilk is fermented by Lactiplantibacillus pentosus PY1-6 to explore the effects of Lactiplantibacillus pentosus on the fermentation characteristics and flavor quality of soymilk.After fermentation of soymilk by Lactiplantibacillus pentosus PY1-6,the water holding capacity and texture of soymilk show a significant upward trend.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME/GC-MS)is used to analyze the flavor compounds,and it is found that the content of aldehydes in fermented soymilk decreases to 20.55%,and the content of alcohols increases to 71.76%.The odor activity values(OAVs)of(E,E)-2,4-decadienal,decanal,(E)-2-nonenal,(E,E)-2,4-heptadienal and(E)-2-octenal are higher,which contribute greatly to the flavor of fermented soymilk.They are key flavor compounds in fermented soymilk,giving it the fatty,cucumber,nutty,fruity and sweet flavors.Based on the comprehensive analysis of OAVs,variable influence projection(VIP)and concentration differences of the flavor compounds of fermented soymilk,eight compounds are identified as the key differential flavor compounds that distinguish fermented soymilk from soymilk.Nonanal and 2-pentyl-furan are the main beany substances in soymilk,which disappear after fermentation,reduce the original beany flavor of soymilk and improve the flavor sense of soymilk.Lactiplantibacillus pentosus PY1-6 can be used as an excellent strain for soymilk fermentation,which can effectively improve the flavor quality of soymilk and enrich the library of strains of fermentation and production of fermented soymilk.

关 键 词：酸豆乳 戊糖乳植物杆菌 香气活性值 风味品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]