摘要
以烘烤大豆为原料,经瑞士乳杆菌(Lactobacillus helveticus,LH-B02)和干酪乳杆菌(Lactobacillus casei,L.casei-01)组合发酵制备发酵豆乳,研究了发酵豆乳的流变特性和物理性质。结果表明,大豆经过烘烤处理后,发酵豆乳表现出较弱的粘弹性和剪切稀化特性,酸乳的凝胶体系更加疏松,感官上表现为口感更加柔软;与未经烘烤的大豆发酵豆乳相比,烘烤处理后大豆发酵豆乳的持水力和亮度都显著下降,颜色趋于绿色和黄色;烘烤赋予发酵豆乳淡淡的烘烤香气,豆腥味降低,风味得到明显的改善。
Rheological characteristic and physical properties of fermented soymilk yogurt were studied. Soymilk of roasted soybean was fermented with Lactobacillus helveticus,LH-B02 and Lactobacillus casei,L.casei-01. The results indicated that compared with unroasted fermented soymilk yogurt（UFSY）,the RFSY showed weak viscoelastic and shear-thinning properties ,also,weak gel network,which tasted softer. Water holding capacity （WHC） and lightness of fermented soymilk yogurt decreased prominently after roasting,colors of roasted fermented soymilk yogurts（RFSY） were inclined to be green and yellow. Roasting conferred RFSY slight roasting aroma and lower beany flavor,distinctly imlproved the flavor of fermented sovmilk voQurt.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期124-127,131,共5页
Science and Technology of Food Industry
基金
广州市科技攻关项目(2009ZI-E641)
关键词
烘烤大豆
发酵豆乳
流变特性
roasted soy
fermented soymilk yogurt
rheological characteristic
