大豆低聚肽双蛋白酸奶的研制及其活性益生菌数量评价  

Development of soybean oligopeptide dual-protein yogurt and evaluation of its active probiotics count

作　　者：薛红梅 陆少兰 刘玉美 刘晓松 张雪苍 XUE Hong-mei;LU Shao-lan;LIU Yu-mei;LIU Xiao-song;ZHANG Xue-cang(Shaanxi Grain and Oil Research Institute,Xi'an 710082,Shaanxi,China;Shaanxi Grain and Oil Science and Technology Development Corporation,Xi'an 710082,Shaanxi,China)

机构地区：[1]陕西省粮油科学研究院,陕西西安710082 [2]陕西省粮油科技开发公司,陕西西安710082

出　　处：《粮食与油脂》2025年第1期82-86,共5页Cereals & Oils

基　　金：陕西省重点研发计划项目(2020NY-164)。

摘　　要：使用含双歧杆菌属、乳杆菌属、嗜热链球菌属等12种菌型的发酵剂,在牛奶中添加大豆分离蛋白、大豆低聚肽,通过巴氏杀菌后发酵制备双蛋白酸奶。以感官评分为指标,基于单因素试验结果,运用响应面法优化双蛋白酸奶配方,并与市售冷藏固体发酵酸奶对比分析其活性益生菌数量。结果表明:最佳配方为以全脂牛奶质量为基准,大豆低聚肽添加量0.7%、大豆分离蛋白添加量1.4%、蔗糖添加量8.0%。在此条件下制作的双蛋白酸奶口感最佳,风味独特;与市售冷藏固体发酵酸奶相比,大豆低聚肽双蛋白酸奶中的双歧杆菌属、乳杆菌属、嗜热链球菌属含量均显著增加。Using a fermentation agent containing 12 strains of bacteria including Bifidobacterium,Lacto-bacilus and Streptococcus thermophilus,the dual-protein yogurt was prepared by pasteurization and fer-mentation after adding soybean protein isolate and soybean oligopeptide into milk.Taking sensory evalua-tion as indicator,response surface methodology was used to optimize the dual-protein yogurt formula based on the results of single factor experiments,and the active probiotics count was compared and ana-lyzed with commercially available refrigerated solid-state fermented yogurt.The results showed that the optimal formula was based on the mass of whole milk,addition of soybean oligopeptide 0.7%,addition of soybean protein isolate 1.4%,and addition of sucrose 8.0%.Under these conditions,the dual-pro-tein yogurt obtained had the best taste and unique flavor.Compared with commercially available refriger-ated solid-state fermented yogurt,the content of Bifidobacterium,Lactobacillus,and Streptococcus ther-mophilus in soybean oligopeptide dual-protein yogurt had significantly increased.

关 键 词：大豆低聚肽 双蛋白 酸奶 益生菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]