摘要
为了改善大豆酸奶的口感,使用经Alcalase蛋白酶预处理的大豆制备豆浆,在豆浆中添加2%乳糖或者1%葡萄糖和1%乳糖,经菌种XPL-1发酵后分别制备大豆酸奶SY1、SY2、SYA1和SYA2,并进一步研究其理化特性、流变学特性和感官风味。结果显示,添加2%乳糖的大豆酸奶SY1和SYA2酸度值明显较高,表明乳糖有利于菌种发酵产酸,经过酶促处理的样品SYA1和SYA2的持水力极显著增强,表明Alcalase有利于大豆蛋白凝胶的形成;流变学性质显示,SYA1的G’值最高,而SYA2的G’值明显降低,SYA1和SYA2的表观黏度上升,稠度系数下降,4个样品的τ0均呈显著性差异,以SYA2最低为1.27。感官评价的结果表明,SYA2的滋味和质构得分最高,总体可接受性最好,表明酶促处理和葡萄糖均有利于大豆酸奶口感改善。
In order to improve the mouth feel of soy yogurt, investigated the effect of Alcalase protease and carbon source on physic-chemical, rheological and sensory properties of the soy yogurts SY1, SY2, SYA1 and SYA2. Soy yogurt samples of SYI and SY2 were made from soy milk, containing 2% lactose or 1% lactose, and 1% glucose. While, the samples of SYA1 and SYA2 were from the fermentation of soy milk processed by Alcalase protease beforehand, and the starter culture was XPL-1. The results showed that, the titratable acidity of SY1 and SYA1 were significantly higher, and implying the lactose was benefit to the growth of the starter. Mean- while, the water holding capacity of SYA1 and SYA2 were distinctly improved, and the enzyme processing was effective. The theological properties of the soy yogurts indicated that the storage modulus value G＇ of sample SYA1 was the highest, but became low in the sample of SYA2; the apparent viscosity rj50 of SYA1 and SYA2 were significantly increased, but the consistency index κ of them were decreased, and the yield stress τ0 of 4 samples were varied with the lowest value 1. 27 of SYA2. The results of sensorial evaluation showed that the sample treated by Alcalase protease and with the ad- dition of 1% glucose and 1% lactose in the soy milk, got the highest score, and its acceptability was dramatically improved.
出处
《食品与机械》
CSCD
北大核心
2014年第4期21-23,29,共4页
Food and Machinery
基金
广州市对外科技合作项目(编号:2013J4500021)
