苦荞芽粉对大豆生乳腥味的影响及应用研究

Effects of tartary buckwheat bud powder on the beany flavour of soybean raw milk and application

中文关键词:  脱腥  大豆生乳  苦荞芽粉  大豆脂肪氧合酶  总醛含量

英文关键词:deodorization  soybean raw milk  tartary buckwheat bud powder  soybean lipoxygenase  total aldehyde content

中文摘要:

      目的 研究苦荞芽粉对大豆生乳腥味的影响及其在大豆大樱桃酸奶中的应用。方法 通过单因素实验探究苦荞芽粉的添加量、作用温度及作用时间对大豆脂肪氧合酶酶活、总醛含量和感官评分的影响, 用正交实验优化工艺参数, 再以感官评分、大豆总醛含量和脂肪氧合酶活性为验证指标, 验证苦荞芽粉对大豆生乳脱腥效果。大豆生乳脱腥后加入大樱桃浆发酵得到大豆大樱桃酸奶, 并与未脱腥处理发酵的大豆大樱桃酸奶进行对比。结果 苦荞芽粉能抑制大豆脂肪氧合酶的活性, 减少大豆总醛的产生, 有效降低大豆生乳的腥味。苦荞芽粉用量、作用温度和时间对大豆总醛含量有显著影响(P<0.05)。最佳脱腥参数: 作用温度为45℃, 作用时间为2.5 h, 苦荞芽粉添加量为2%, 此条件下试验组比对照组总醛含量降低59%, 脂肪氧合酶活性降低85%, 大豆生乳豆香味浓郁, 无腥味, 口感细腻, 无苦涩味, 色泽均匀, 感官评价为8.2分, 显著优于对照组(P<0.05)。制成的大豆大樱桃酸奶呈粉红色、香气浓郁、口感细腻, 感官评分(86.00分)显著高于对照组, 蛋白质含量为3.59 g/100 g、脂肪为2.73 g/100 g、乳酸菌4.9×108 CFU/mL, 大肠杆菌没有检出, 其余各项指标均达到国家标准要求。结论 在大豆生乳中添加苦荞芽粉能抑制脂肪氧合酶酶活, 降低总醛含量, 有效降低了大豆腥味, 经苦荞芽粉脱腥处理后的大豆生乳制成的大豆大樱桃酸奶品质更高, 这可为提高大豆制品的食用品质及相关食品的开发和应用提供参考。

英文摘要:

      Objective To study the effects of tartary buckwheat bud powder on the beany flavour of soybean raw milk and its application in soybean-big cherry yogurt. Methods The effects of tartary buckwheat bud powder supplemental level, treatment temperature and treatment time on soybean lipoxygenase activity, total aldehyde content and sensory score were investigated by single factor experiment, the process parameters were optimized by orthogonal experiment. The deodorization effect of tartary buckwheat bud powder on soybean raw milk was verified by sensory score, total aldehyde content of soybean and lipoxygenase activity. Soybean big cherry yogurt was fermented by adding cherry juice and soybean raw milk after deodorization with tartary buckwheat bud powder, and compared with soybean-big cherry yogurt without deodorization treatment. Results Tartary buckwheat bud powder could inhibit the activity of soybean lipoxygenase, reduce the production of soybean total aldehyde, and effectively control the beany flavour of soybean raw milk. The content of total aldehyde in soybean was significantly affected by the dosage of tartary buckwheat bud powder, treatment temperature and treatment time (P<0.05). Optimal odor removal parameters was: The treatment temperature was 45℃, the treatment time was 2.5 h, and tartary buckwheat bud powder was supplemented with 2%. Under these conditions, the total aldehyde content and lipoxygenase activity of the experimental group were reduced by 59% and 85%, respectively, compared with the control group. The soybean raw milk had rich flavor and exquisite taste, no beany flavour and bitter taste, and had uniform color, and the sensory evaluation score was 8.2, which was significantly better than that of the control group (P<0.05). The produced soybean-big cherry yogurt was pink in color, rich in aroma and delicate in taste. The sensory score of 86.00 was significantly higher than that of the control group. The protein content was 3.59 g/100 g, the fat was 2.73 g/100 g, the lactic acid bacteria was 4.9×108 CFU/mL, and no Escherichia coli was detected. Conclusion Adding tartary buckwheat bud powder to soybean raw milk can inhibit the activity of lipoxygenase, reduce the content of total aldehyde, and significantly reduce the beany flavour of soybean raw milk. The soybean-big cherry yogurt made from soybean raw milk after being treated with tartary buckwheat bud powder has higher quality, which can provide references for improving the edible quality of soybean products and the development and application of related foods.