发酵降低大豆组织蛋白豆腥味的复合菌株筛选  

Screening of compound fermentation strains for reducingbeany flavor of textured soybean protein

作　　者：徐文[1,2] 张雪儿 刘振宇 张佳琪[1] 张小芊[1] 贾冬英 XU Wen;ZHANG Xueer;LIU Zhenyu;ZHANG Jiaqi;ZHANG Xiaoqian;JIA Dongying(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Mianyang Economic and Technological Development Zone Management-Committee,Mianyang 621052,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]绵阳经济技术开发区管理委员会,四川绵阳621052

出　　处：《食品与发酵工业》2024年第14期240-245,共6页Food and Fermentation Industries

基　　金：成都市科技局技术创新研发项目(2021-YF05-01128-SN)。

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术并结合风味活度值和感官评价,比较了生香酵母、活性干酵母、植物乳杆菌和肉葡萄球菌对大豆组织蛋白(textured soybean protein,TSP)豆腥味的降低效果,筛选出可有效降低豆腥味的2种菌株,并研究其复配质量比和添加方式。结果表明,4种菌对大豆组织蛋白豆腥味均有一定的消减效果,其中活性干酵母的降腥效果最明显,其发酵TSP中豆腥味物质含量减少了70%;肉葡萄球菌的增香作用最大,其发酵TSP中良好风味物质的含量增加了865.41%。选择活性干酵母作为降腥菌、肉葡萄球菌作为增香菌,二者复配适宜的的质量比为10∶1,添加方式为先加肉葡萄球菌于20℃发酵12 h后加活性干酵母于该温度下发酵20 h。Using headspace solid phase microextraction-gas chromatography-mass spectrometry combined with flavor activity and sensory evaluation,the reduction effect of four strains,which included aroma producing active dry yeast,active dry yeast,Lactobacillus plantarum,and Staphylococcus carnosus,on the beany flavor of textured soybean protein(TSP)were compared.Two strains that could effectively reduce the beany flavor were screened out,and their addition mass ratio and method were studied.Results showed that the four strains could reduce the beany flavor of TSP to a certain degree.The active dry yeast displayed the highest reduction effect,and it decreased the content of beany flavor substances in TSP by 70%.Staphylococcus carnosus had the greatest aroma enhancing effect,and it increased the content of good flavor substances in TSP by 865.41%.Active dry yeast was selected as the deodorant strain,and Staphylococcus carnosus was as the aroma-enhancing strain.The optimal mass ratio of the two strains was 10∶1,and their suitable addition method was fermenting TSP first with Staphylococcus botulinus at 20℃for 12 h and then with active dry yeast at this temperature for 20 h.

关 键 词：大豆组织蛋白 豆腥味 复合菌 发酵 降腥 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]