[1]周艳平,张彩猛,孔祥珍,等.酸奶发酵剂对大豆酸奶品质的影响[J].大豆科学,2018,37(01):149-156.[doi:10.11861/j.issn.1000-9841.2018.01.0149]
　ZHOU Yan-ping,ZHANG Cai-meng,KONG Xiang-zhen,et al.Effect of Yoghurt Starter Cultures on the Quality of Soybean Yoghurt[J].Soybean Science,2018,37(01):149-156.[doi:10.11861/j.issn.1000-9841.2018.01.0149]
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酸奶发酵剂对大豆酸奶品质的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年01期 页码: 149-156 栏目: 出版日期: 2018-01-20
Title:
Effect of Yoghurt Starter Cultures on the Quality of Soybean Yoghurt
作者:
周艳平; 张彩猛; 孔祥珍; 陈业明; 华欲飞
（江南大学 食品学院，江苏 无锡 214122）
Author(s):
ZHOU Yan-ping; ZHANG Cai-meng; KONG Xiang-zhen; CHEN Ye-ming; HUA Yu-fei
(School of Food Science and Technology，Jiangnan University，Wuxi 214122，China)
关键词:
大豆酸奶; 酸奶发酵剂; 发酵特性; 质构特性; 风味物质
Keywords:
Soybean yogurt;  Yogurt starter cultures;  Fermentation characteristics;  Texture characteristics;  Volatile components
分类号:
TS252.54
DOI:
10.11861/j.issn.1000-9841.2018.01.0149
文献标志码:
A
摘要:
以5种不同的酸奶发酵剂（A~E）为研究对象，探索不同发酵剂制备的大豆酸奶的品质差异，为筛选优良的大豆酸奶发酵剂提供依据。研究中采用标准酸奶发酵工艺对不同酸奶发酵剂进行大豆酸奶的发酵，测定了发酵过程中pH、酸度随时间的变化以及发酵产物的质构和风味物质含量，分析了发酵时间与酸奶硬度及羰基化合物含量的关系。结果表明：不同酸奶发酵剂在豆浆体系中的发酵速率有明显的差异，5种酸奶发酵剂在豆浆中的发酵速率排序为D>E>C>B>A。同时，不同发酵剂制备的酸奶在硬度上差异显著（P<0.05）且酸奶硬度与发酵时间呈高度正相关的关系。在风味方面，体系到达pH5.5的时间越长，大豆酸奶中羰基化合物的含量越高。研究表明，A与B酸奶发酵剂的发酵特性及发酵产物的质构接近，但是风味成分差别较大；D与E发酵剂的特点是发酵速率较快；C发酵剂能产生较多的2,3-丁二酮。综合分析，A发酵剂最适合用来制备质构良好、风味清淡醇香的大豆酸奶。
Abstract:
In this study, five different yoghurt starter cultures A, B, C, D and E were used to study the quality differences of soybean yoghurt and to find better yoghurt starter for soy milk. The fermentation of soybean yoghurt with different yoghurt starter cultures was carried out using the same soy milk base formulation and the same fermentation condition. The changes of pH and titrable acidity with time during the fermentation, as well as the texture and flavor content of fermentation products were determined and analyzed. The fermentation rate of five yoghurt starter cultures was found to be different remarkably with the fermentation rate in the order as D>E>C>B>A. The hardness of soybean yoghurt products prepared by different starters was different significantly (P<0.05) and was highly correlated with the fermentation time. In terms of volatile components, the longer is the time to reach pH5.5 during fermentation, the higher is the content of carbonyl compounds in soybean yogurt. The results showed that the fermentation characteristics of A and B yoghurt starter cultures were similar and produced soy yoghurt with similar texture, but the volatile components were different. Starter cultures D and E were characterized by rapid fermentation rate while starter culture C could produce more 2, 3-butanedione. From the above results, the authors concluded that starter A is more suitable for the preparation of soybean yoghurt with better texture and flavor.

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备注/Memo

收稿日期：2017-09-08

第一作者简介：周艳平（1993-），女，硕士，主要从事大豆酸奶产品的研究。E-mail：524732684@qq.com。
?通讯作者：华欲飞（1962-），男，教授，主要从事植物蛋白方向的研究。E-mail：yfhua@jiangnan.edu.cn。

更新日期/Last Update: 2018-03-14