文档介绍：现代食品科技
Modern Food Science and Technology
2011, ,
胃蛋白酶预处理对大豆酸奶发酵过程的影响
严颖,夏明,朱娜,俞琪燕
(浙江中医药大学药学院,浙江杭州310053)
摘要:采用乳酸菌发酵经胃蛋白酶预水解后的豆浆,优化大豆酸奶的制作工艺参数。大豆经磨粉后制成 6%的豆浆,在 37 ℃下
利用胃蛋白酶处理 30 min,降解其中的蛋白质。随后添加玉米糖浆使糖浓度达到 6%,接种豆浆量 5%的乳酸菌种子,采用恒温发酵
法,在 38 ℃下,进行厌氧发酵并冷藏 24 h。用占大豆干粉量 %的酶预处理 30 min后,制备大豆酸奶所需恒温发酵时间比原来缩
短,发酵液中总酸含量更高。经胃蛋白酶预处理的大豆与不经预处理的大豆相比,发酵时间明显缩短,发酵工艺得到改进。
关键词:胃蛋白酶;大豆酸奶;乳酸发酵;预处理
文章篇号:1673-9078(2011)12-1440-1442
The Influence of the Pretreatment by Pepsin in Fermentation of Soybean
Yogurt
YAN Ying, XIA Ming, ZHU Na, YU Qi-yan
(College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou 310053, China)
Abstract: To manufacture the soybean yogurt using lactic acid bacteria, soybean was ground to powder, mixed with water to make
soybean milk and then pre-hydrolyzed by pepsin at 37 ℃ for 30 minutes. Then, high-fructose corn syrup was mixed with the pretreated soybean
milk until the sugar degree reached 6%. 5% of lactic acid bacteria starter was inoculated to initiate the fermentation under anaerobic conditions
at 38 ℃. The fermentation mixture was reserved at 4 ℃for 24 h as secondary fermentation. The pre-hydrolysis of the soybean powder by %
pepsin for 30 minutes could shorten the fermentation time and improve total acids in the soybean yogurt. Using pepsin to pre-treat soybean to
manufacture the soybean yogurt can save th