[1]彭菁,姚亚明,屠康.利用大豆发芽开发富含γ-氨基丁酸的玉米味豆乳[J].大豆科学,2016,35(01):136-141.[doi:10.11861/j.issn.1000-9841.2016.01.0136]
　PENG Jing,YAO Ya-ming,TU Kang.Preparation of Corn Flavor Soymilk Rich in γ- Aminobutyric Acid with Germinated Soybean[J].Soybean Science,2016,35(01):136-141.[doi:10.11861/j.issn.1000-9841.2016.01.0136]
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利用大豆发芽开发富含γ-氨基丁酸的玉米味豆乳

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第35卷 期数: 2016年01期 页码: 136-141 栏目: 出版日期: 2016-01-20
Title:
Preparation of Corn Flavor Soymilk Rich in γ- Aminobutyric Acid with Germinated Soybean
作者:
彭菁; 姚亚明; 屠康
南京农业大学 食品科技学院，江苏 南京 210095
Author(s):
PENG Jing;  YAO Ya-ming;  TU Kang
College of Food Science and Technology, Nanjing Agricultural University,Nanjing 210095, China
关键词:
GABA; 芽长筛选; 豆乳配方; 稳定性优化
Keywords:
GABA;  Sprout length selection;  Soymilk formula;  Stability optimization
DOI:
10.11861/j.issn.1000-9841.2016.01.0136
文献标志码:
A
摘要:
以富含γ-氨基丁酸（GABA）的大豆芽和玉米浓浆为原料研制玉米味发芽豆乳。研究了大豆发芽过程中，适宜用来制作豆乳的最佳芽长，并采用正交试验设计优化豆乳配方和稳定剂添加量。结果表明：芽长为3~4 cm，发芽时间37~43 h，GABA含量是对照组的6~8倍，制作的豆乳无豆腥味、青芽味。白砂糖、玉米浓浆和NaCl添加量分别为30，50和0.75 g·L-1时，豆乳口感清甜，玉米味、豆乳味协调。采用0.75 g·L-1复合磷酸盐2号，2 g·L-1复合增稠剂（黄原胶∶海藻酸钠=2∶3），0.8 g·L-1复合乳化剂（蔗糖脂肪酸酯+分子蒸馏单甘酯，HLB值=11）复配的稳定剂得到的豆乳稳定性最好。
Abstract:
The corn flavor soymilk is prepared with germinated soybean and corn pureed rich in γ-amino butyric acid（GABA）.We investigated the suitable soybean sprout length for making GABA soymilk, and also optimized the soymilk formula and added amount of stabilizer using the orthogonal experiment. The finding was that soymilk which prepared with bean sprouts of 3-4 cm and germinated for 37.43 h was without unfavorable bean and sprouts smell, GABA content was 6-8 times higher than the control (just soaked bean). It tasted sweet and smells pleasant, when the addition levers of white granulated sugar, corn pureed, NaCl were 30，50 and 0.75 g·L-1, respectively.The soymilk was most stable when the concentrations of compound phosphate 2, thickener (xanthan gum∶sodium alginate tech grade=2∶3) and emulsifier (sucrose fatty acid ester+molecular distilled mono glycerides, HLB=11) were 0.75, 2, 0.8 g·L-1，repectively

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备注/Memo

基金项目：江苏省“十二五”科技支撑计划（BE2014399）；江苏省优势学科建设项目。

第一作者简介：彭菁（1991-），女，硕士，主要从事农产品储藏与加工研究。E-mail：2014108049@njau.edu.cn。
通讯作者：屠康（1968-），男，博士，教授，主要从事农产品无损检测、农产品储藏与加工研究。E-mail：kangtu@njau.edu.cn。

更新日期/Last Update: 2016-02-05