摘要
由菌种XPL-1发酵制备酸豆奶SY、SYP(加菠萝汁)、SYB(加蛋白酶)和SYPB(加菠萝汁和蛋白酶),并研究了样品的理化性质、流变学特性以及糖的代谢作用。结果表明菠萝汁的应用显著促进菌种产酸,菠萝蛋白酶的应用明显提高酸豆奶的持水力,改善酸豆奶的流变学性质,其中SYPB的酸度值和持水力最高,分别达到65.76°T和84.70%,屈服应力τ0最低,为3.71 Pa。进一步的代谢研究发现,乳酸菌发酵时可能优先利用蔗糖,同时还能利用部分果糖、水苏糖和棉子糖,产生大量的乳酸和少量的醋酸,其中样品SYPB产生7.85 mg/m L的乳酸和0.38 mg/m L的醋酸;感官评价的结果表明,SYPB的滋味和质构得分最高,总体可接受性最好,表明菠萝汁和菠萝酶的应用均有利于酸豆奶口感的改善。
Soybean yogurt SY, SYP （with pineapple juice）, SYB （with bromelain） and SYPB （with pineapple juice and bromelain） was prepared with strain XPL-I fermentation and the effect of pineapple juice and bromelain addition on physicochemical property, rheology, carbohydrate metabolism and sensory properties of the soybean yogurt was investigated. The results showed that pineapple juice promoted the production of acid and the appli- cation of bromelain can significantly improve water holding capacity and theological properties of soybean yogurt. The highest titratable acidity value and water holding capacity was observed in sample SYPB as 65.76 ~T, 84.70%, respectively. And the lowest yield stress were observed as 3.71 Pa. Further study showed that the lactic acid bacteria possibly utilize sucrose first during fermentation, and then fructose, raffinose and part of stachyose. In the same time, lots of lactic acid and a little of acetic acid were produced, and the production from yogurt SYPB was 7.85 mg/ml and 0.38 mg/ml, respectively. The sensory evaluation results showed that yogurt SYPB had the highest score of taste, texture and the overall acceptability, indicating the employment of pineapple juice and bromelain was able to improve the taste of soybean yogurt.
出处
《中国酿造》
CAS
北大核心
2015年第12期78-82,共5页
China Brewing
基金
广州市对外科技合作项目(2013J4500021)
关键词
菠萝汁
菠萝蛋白酶
酸豆奶
理化性质
代谢作用
pineapple juice
bromelain
soybean yogurt
physicochemical property
metabolism
