摘要
为提高大豆软质干酪的营养价值和功能性,将具有抗过敏活性的嗜酸乳杆菌应用于软质豆酪的生产。在前期筛选获得益生菌嗜酸乳杆菌KLDS 1.0738的基础上,优化益生菌豆酪的原料配比以及工艺参数,并对益生菌豆酪成熟期的品质变化进行检测分析。结果表明,益生菌软质豆酪较佳工艺参数为嗜酸乳杆菌添加量5%,复合益生素(低聚半乳糖∶菊粉=1∶2)添加量4%,于4℃成熟24 d。该条件下制得的豆酪坯质地优良,益生菌菌数可达2.05×10~8 CFU/g感官评分为76.43分。经优化的益生菌豆酪成熟后,其总酸度、可溶性氮和游离脂肪酸含量较高,豆酪中可溶性氮含量为17.13%,不饱和脂肪酸含量7.65%,较空白组显著升高(p<0.05)。优化组豆酪质构(如硬度、凝聚性、胶粘性和咀嚼性)指标优于其他组。研究表明,优化的工艺使得益生菌在豆酪中具有较好活力,且制得的豆酪风味和质地均良好。
To improve the nutritional value and functionality of soft soy cheese,Lactobacillus acidophilus which had anti-allergic properties was used in production of soft soy cheese. On the basis of the previous screening for probiotics Lactobacillus acidophilus KLDS 1.0738,the raw material ratio and process parameters of probiotic cheese was optimized,and the quality change of probiotic soy cheese during maturity was analyzed. Results showed that:The better processing technology parameters of probiotic soft soy cheese were the amount of Lactobacillus acidophilus was 5%,the compound probiotic(oligogalactose∶inulin=1∶2)was added in 4%,and was matured at 4 ℃ for 24 days. Under these conditions,the obtained soybean butter was excellent in texture and the number of probiotic bacteria was 2.05×10~8 CFU/g with a sensory score of 76.43. After matured,the acidity,soluble nitrogen and free fatty acid content of the optimized probiotic soy cheese were more higher than that of the control group(p<0.05). In addition,the soluble nitrogen content of soy cheese was 17.13%,and the content of unsaturated fatty acid was 7.65%. The texture(such as hardness,cohesiveness,adhesiveness and chewiness)of the optimized cheese was also significantly better than that of the other groups. The results showed that the activity of probiotics was higher in soy cheese with the optimized process,the flavor and texture of the cheese was also very well.
作者
李思函
王莹
李艾黎
李春
LI Si-han;WANG Ying;LI Ai-li;LI Chun(Food Science College,Northeast Agriculture University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2019年第15期106-112,共7页
Science and Technology of Food Industry
基金
黑龙江省科技基金项目(C2018022)
关键词
嗜酸乳杆菌
大豆干酪
工艺优化
品质
Lactobacillus acidophilus
soy cheese
technology optimization
quality
