凝固型黑豆酸豆奶生产工艺的研究

Study on the production technology of solidifying black soybean yogurt

中文关键词:  黑豆  酸豆奶  嗜热链球菌  干酪乳杆菌  生产工艺

英文关键词:black soybean  fermented soybean milk  Streptococcus thermophilus  Lactobacillus plantarum  production technology

中文摘要:

      目的 确定以带皮黑豆为主要原料的凝固型乳酸菌发酵黑豆酸豆奶的生产工艺。方法 将带皮黑豆制备成培养液, 通过对发酵产物进行感官评价, 从干酪乳杆菌FJAT-7928、嗜热链球菌FJAT-7927和植物乳杆菌FJAT-7926的不同组合中筛选出最佳组合作为发酵剂, 通过单因素和正交试验确定培养液中乳糖、番茄汁、奶粉和白砂糖的最佳添加量和发酵时间。通过测定产品营养成分、发酵前后氨基酸含量变化以及低温储存期间乳酸菌活菌数、pH及酸度的变化, 确定最佳生产工艺。结果 选择干酪乳杆菌FJAT-7928和嗜热链球菌FJAT-7927等体积混合作为酸豆奶发酵剂; 配料添加量为2%乳糖、4%奶粉和6%白砂糖; 发酵时间为12 h。制备的酸豆奶因保留黑豆皮成份呈淡枣红色, 组织浓厚, 口感黏稠顺滑, 兼具黑豆香味和乳酸菌制品的风味。产品氨基酸种类齐全, 发酵后除赖氨酸和谷氨酸含量明显下降(P<0.05)外, 其余种类氨基酸及总氨基酸含量与发酵前无显著差异。产品在4 ℃低温条件下储存5 d, 乳酸菌活菌数、pH和酸度无显著变化。结论 由优化的生产工艺发酵的凝固型黑豆酸豆奶符合GB/T 30885—2014《植物蛋白饮料 豆奶和豆奶饮料》中的感官要求和营养要求, 低温贮藏稳定性较好。

英文摘要:

      Objective To develop a production technology of solidifying black soybean yogurt with unpeeled black soybean as the main raw material. Methods The culture medium was prepared from black soybean with peel. Through the sensory evaluation of the fermentation products, the best combination of Lactobacillus casei FJAT-7928, Streptococcus thermophilus FJAT-7927 and Lactobacillus plantarum FJAT-7926 was selected as the fermentation agent. The technological parameters such as the content of lactose, tomato juice, milk powder and sucrose in the culture medium as well as the fermentation time were determined by single factor or orthogonal test. The optimal production process was determined by measuring the nutrient composition of the product, the change of amino acid content before and after fermentation and the change of the number of viable lactic acid bacteria, pH and acidity during low temperature storage. Results The mixture of L. casei FJAT-7928 and S. thermophilus FJAT-7927 with equal volume for each was selected as the fermentation agent; the ingredients were 2% lactose, 4% milk powder and 6% white granulated sugar; the fermentation time was 12 h. The prepared black soybean yogurt presented light jujube red because it retained the black soybean skin. It contained strong tissue, sticky and smooth taste with flavors of both black soybean and lactic acid bacteria products. The yogurt contained complete amino acids, except that the content of lysine and glutamate decreased significantly after fermentation (P<0.05), the content of other amino acids and total amino acids did not change significantly. When the yogurt was stored at 4 ℃ for 5 days, there was no significant change in the number of viable lactic acid bacteria, pH and acidity. Conclusion The solidifying black soybean yogurt fermented by the optimized production process can meet the sensory and nutritional requirements of national standard GB/T 30885—2014 Vegetable protein-Drinks soy milk and soy milk drinks, and has good storage stability at low temperature.