乳酸菌发酵酸豆奶中不良风味物质研究进展

Research progress on off-flavor substancein fermented soybean milk by lactic acid bacteria

中文关键词:  酸豆奶  乳酸菌  发酵  风味物质

英文关键词:fermented soybean milk  lactic acid bacteria  fermentation  flavor substances

中文摘要:

      随着植物基蛋白饮料在国内外的迅速发展, 酸豆奶必将进入新时代。酸豆奶是指以大豆为主要原料经过乳酸菌发酵后所得的产品, 在植物基蛋白饮料中占有重要地位, 良好的气味特征和口感特征对酸豆奶产品来说至关重要, 而豆腥味、苦涩味等不良风味的存在限制了酸豆奶的发展。酸豆奶风味物质种类繁多, 挥发性风味物质、非挥发性风味物质的成分和含量极大程度上决定了酸豆奶的感官品质。本研究就酸豆奶的发酵菌种、不良风味物质的来源、风味物质的分类和检测方法进行综述, 从发酵菌种与酸豆奶中不良风味物质的角度出发, 为解决酸豆奶在工业生产中不良风味问题提供思路。

英文摘要:

      With the rapid development of plant-based protein beverages at home and abroad, fermented soybean milk will enter a new era. Fermented soybean milk is a product made from soybean and fermented by lactic acid bacteria. It occupies an important position in plant-based protein beverages, good odor and taste characteristics are essential for fermented soy milk products, the existence of bad flavors such as bean odor and bitter taste, which limits the development of fermented soybean milk. There are a variety of flavor substances in fermented soybean milk, and the composition and content of volatile flavor substances and non-volatile flavor substances determine the sensory quality of fermented soybean milk. This paper summarized the fermentation strains of fermented soybean milk, the source of undesirable flavor substances, the classification and detection methods of flavor substances, and provided the ideas for solving the problem of bad flavor in fermented soybean milk in industrial production from the perspective of fermentation strains and undesirable flavor substances in fermented soybean milk.