新型稀奶油-大豆分离蛋白香基的制备  

Study on the Preparation of Novel Milk Flavor with Cream and Soy Protein Isolate

作　　者：彭雨露 吴淑蒙 金亚美[1] 徐学明[1] 徐丹[1] PENG Yulu;WU Shumeng;JIN Yamei;XU Xueming;XU Dan(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：《食品与生物技术学报》2024年第2期47-54,共8页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32001617)。

摘　　要：为了丰富奶味香基蛋白源营养种类、降低成本并增强其风味强度,选用大豆分离蛋白部分替代稀奶油构建复合体系,采用两种不同的酶法结合乳酸菌发酵法,开发新型奶味香基,同时对两款香基的感官特性、主要代谢物和风味物质进行分析。结果表明,一步酶法结合发酵制备的香基具有较高水平的游离脂肪酸和中长链挥发性酸,并因此呈现出刺激性的酸败味等不良风味;而两步酶法结合发酵制备的香基积累了更高含量的多肽和氨基酸,短链挥发性酸以及3-羟基-2-丁酮、苯甲醛、糠醛、δ-十二内酯等重要挥发性风味物质,并获得更高的感官评价分数,更适于制备新型稀奶油-大豆分离蛋白复合风味香基。To enrich protein nutrition types,reduce cost and enhance flavor of the current milk flavors,soybean protein isolate was used to partially replace cream to build a mixed substrate.Two novel milk flavors were developed based on the mixed substrate by fermentation in combination with two different enzymatic hydrolysis methods.Meanwhile,the organoleptic properties,main metabolites,and volatile compounds were determined for the two milk flavors.The results showed that the flavor prepared by one-step enzymolysis combined with fermentation was more associated with higher levels of free fatty acids and medium-long chain volatile acids,which led to rancid and astringent flavor;while the flavor prepared by two-step enzymolysis combined with fermentation accumulated higher concentrations of polypeptides and amino acids,short-chain volatile acids,3-hydroxy-2-butanone,benzaldehyde,furfural,andδ-dodecanone,which led to higher sensory evaluation score and regarded as the proper method to prepare the novel cream-soybean protein isolate flavor.

关 键 词：奶味香基 挥发性风味化合物 蛋白酶 脂肪酶 乳酸菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]