不同预处理对发酵酸豆乳品质及抗营养因子含量的影响

Influences of different pretreatments on qualities and antinutritional factor content of fermented soymilk

中文关键词:  大豆  抗营养因子  发酵  酸豆乳  发芽预处理

英文关键词:soybean  anti-nutritional factor  fermentation  fermented soymilk  sprouting pretreatment

中文摘要:

      目的 考察不同预处理方法对经耐高温鼠李糖乳杆菌为主菌株复配保加利亚乳杆菌和嗜热链球菌发酵的酸豆乳品质及抗营养因子含量的影响。方法 以未经预处理原豆制得的酸豆乳为对照, 对比分析水浸泡法、0.45%柠檬酸溶液浸泡法、0.45%碳酸氢钠溶液浸泡法及浸泡萌发法(发芽)预处理方法对酸豆乳产品理化指标及制备过程中抗营养因子的影响。结果 经预处理后的酸豆乳中各抗营养因子含量均有显著变化。其中, 经发芽预处理后胰蛋白酶抑制剂含量下降92%~96%、植酸含量下降60%~70%。预处理后单宁含量均有所增加, 但发芽预处理制备成品酸豆乳单宁增加量为3.86 mg/100 g。经不同预处理后酸豆乳蛋白质含量增加, 脂肪含量降低。发芽组成品酸豆乳蛋白质含量及感官评价值最高。结论 发芽预处理可以提升联合菌种发酵酸豆乳产品品质, 显著降低其抗营养因子的含量。

英文摘要:

      Objective To investigate the effects of different pretreatment methods on the quality and content of antinutritional factors of sour soy milk fermented by Lactobacillus bulgaricus and Streptococcus thermophilus combined with the main strain of high temperature resistant Lactobacillus rhamnosus. Methods Taking the sour bean milk prepared from raw bean without pretreatment as control, the effects of water soaking method, 0.45% citric acid solution soaking method, 0.45% sodium bicarbonate solution soaking method and soaking germination method (sprouting) pretreatment methods on physical and chemical indexes and antinutritional factors in the preparation process of sour soy milk products were compared and analyzed. Results After pretreatment, the content of anti-nutrition factors in sour soy milk had significant changes. The content of trypsin inhibitor and phytic acid decreased by 92%?96% and 60%?70% after sprouting pretreatment, respectively. The tannin content increased after pretreatment, but the tannin content of the finished soy milk prepared by germination pretreatment was 3.86 mg/100 g. The protein content increased while the fat content decreased of fermented soymilk after different pretreatments. The protein content and sensory evaluation value of the product were the highest after sprouting pretreatment. Conclusion Sprouting pretreatment can improve the quality of soybean milk products fermented with mixed strains and significantly reduce the content of anti-nutrition factors.