文档介绍：现代食品科技
Modern Food Science and Technology
2013, ,
豆浆保温处理对大豆酸奶品质的影响
刘爱洁,李理
(华南理工大学轻工与食品学院,广东广州510640)
摘要:以保温不同时间的豆乳为主要原料,经瑞士乳杆菌(Lactobacillus helveticus, LH-B02)、保加利亚乳杆菌(Lactobacillus
bulgaricus , 1482)和嗜热链球菌(us thermophilus IFFI 6038, 6038)组合发酵制备大豆酸奶,应用SDS-PAGE
和氨基氮来表征豆浆中蛋白质的降解情况,分析了酸奶产品的pH、可滴定酸度、持水力、流变学性质以及感官风味评价。结果表明,
豆浆经过55℃的保温处理后,氨基氮显著提高,其中保温6 %。经过保温处理后的豆浆在制备成大
豆酸奶后,酸度显著提高,粘弹性增加,剪切稀化特性变弱,感官评价表明,保温4 h和6 h后制备的大豆酸奶在外观、质构以及风味
等方面都有明显提高,凝乳细腻柔和,总体可接受性与对照相比差异显著。
关键词:大豆种子内源酶;豆浆保温处理;大豆酸奶
文章篇号:1673-9078(2013)1-68-72
Effect of Soymilk Heat-processing on the Quality of Soy Yogurt
LIU Ai-jie, LI Li
(College of Light Industrial and Food Science, South China University of Technology, Guangzhou 510641, China)
Abstract: Soymilk was incubated at 55 ℃ for 0, 2, 4, 6 hours in a water bath and then fermented with the Lactobacillus helveticus,
Lactobacillus bulgaricus and us bined culture. The hydrolysis of protein in soymilk was determined by
SDS-PAGE and amino-nitrigen method, the quality of the soy yogurt was characterized by pH, titratable acidity, water holding capacity,
rhelolgy property, and sensery evaluation. The results indicated that the protein was hydrolyzed as the amino nitrigen content in soymilk
increasing significantly along with the incubation time, the amino nitrogen content reaching % after 6 h incuba