OU Hong-yan,ZHAO Liang-zhong,LIU Ting,et al.Study on Quality Change and Kinetics of Soybean Whey Beverage During Fermentation and Storage[J].Soybean Science,2021,40(04):528-538.[doi:10.11861/j.issn.1000-9841.2021.04.0528]
豆清饮料发酵及贮藏过程中品质变化及动力学研究
- Title:
- Study on Quality Change and Kinetics of Soybean Whey Beverage During Fermentation and Storage
- 文献标志码:
- A
- 摘要:
- 为研究豆清饮料发酵及贮藏过程中的品质变化，并构建发酵动力学、稳定性动力学和热力学模型。以豆清液为主要原料，添加低聚果糖、麦芽汁、麦芽糖和酒花发酵成豆清饮料，每隔2 h取样测定豆清饮料在发酵过程中的微生物总数、还原糖和总酸，采用经典的Logistic、Luedeking-pirret模型进行非线性拟合，构建豆清饮料的发酵动力学模型。将豆清饮料贮藏在不同温度（25， 35， 45 ℃）条件下，每隔5 d取样分析贮藏过程中离心沉淀率、总酸、色差值、黏度、pH和感官评分的变化规律，运用Arrhenius方程建立豆清饮料稳定动力学及热力学模型。结果表明：发酵过程中的微生物生长呈现S型、总酸的生成与菌体的生长属于部分偶联型。构建模型的Pearson相关性分别为0.989, 0.978和0.983，说明试验值与模型值拟合度比较高。贮藏过程中，随着时间的延长，离心沉淀率、色差、粘度呈现递增趋势，感官评分呈现递减趋势。根据离心沉淀率、色差值、黏度和感官评分相关系数（R2>0.9），建立离心沉淀率、色差值、粘度与感官评分、温度之间的动力学及热力学模型，得到离心沉淀率、色差值和粘度预测模型误差CV平均值分别为4.93%、9.24%、7.64%，表明豆清饮料发酵动力学及稳定性动力学和热力学模型可以用于豆清饮料发酵和贮存稳定性预测。
- Abstract:
- In order to study on the quality changes of soybean whey beverage during fermentation and storage, the fermentation kinetics, stability kinetics and thermodynamic models were constructed. Soybean whey beverage was fermented by adding fructooligosaccharides, wort, maltose and hop with soybean whey as the main raw materials. The total number of microorganisms, reducing sugar and total acid in the fermentation process of soybean whey beverage were measured every 2 h. The classical Logistic and Luedeking-pirret models were used for nonlinear fitting to construct the fermentation kinetics model of soybean whey beverage. The soybean whey beverages were stored at different temperatures (25, 35 and 45 ℃). The samples were taken every 5 d to analyze the variation of centrifugal sedimentation rate, total acid, color difference, viscosity, pH and sensory score during storage. The Arrhenius equation was used to establish the stability dynamics and thermodynamic model of soybean whey beverages. The results showed that the microbial growth in the fermentation process was S-type, the formation of total acid and the growth of bacteria were part-coupling. The Pearson correlations of the constructed models were 0.989, 0.978 and 0.983, indicating that the experimental values were highly fitted to the model values. During storage, with the extension of time, the centrifugal sedimentation rate, color difference, viscosity showed an increasing trend, and sensory score showed a decreasing trend. Based on the centrifugal sedimentation rate, color difference value, viscosity and sensory evaluation correlation coefficient (R2>0.9), the kinetic and thermodynamic models of centrifugal sedimentation rate, color difference, viscosity, sensory score and temperature were established. The average error CV of centrifugal sedimentation rate, color difference and viscosity prediction models were 4.93%, 9.24% and 7.64%, respectively. Fermentation kinetics, stability dynamics and thermodynamics model can be used to predict the fermentation and storage stability of soybean whey beverage.
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备注/Memo
收稿日期：2021-03-30