摘要
为研究热预处理方式对酸豆乳品质特性的影响。采用持续加热(Continuous heating soymilk,CHS)和热磨浆(Heat soymilk,HS)2种工艺制备豆乳,温度115℃下灭菌10,15,20 min后发酵、后熟得到酸豆乳。在感官评价的基础上,进一步研究发酵期间和后熟酸豆乳的pH、酸度、活菌数、持水性、粘度、色度和质构特性的变化。结果表明:CHS处理酸豆乳凝乳均一稳定、紧密不分层、无乳清析出、酸甜可口、发酵香味浓郁、无豆腥味、酸度适中,总体接受度好;理化指标、微生物指标和质构指标表明,CHS处理酸豆乳发酵过程中,在1~6 h内的pH显著低于HS处理,到9 h时2种酸豆乳的pH趋于一致;后熟8 d内CHS和HS酸豆乳的pH变化不显著;酸度变化与pH变化趋势一致;CHS处理酸豆乳持水性和粘度均低于HS处理;发酵6 h时,2种豆乳活菌数基本保持在7.2×10^(7)~7.9×10^(7)CFU/mL,之后基本保持不变;后熟过程中不同处理方式的活菌数基本无明显变化,CHS处理的黏性和粘结性优于HS处理。说明磨浆时热预处理工艺直接影响酸豆乳品质特性,持续加热磨浆显著提高酸豆乳的品质。
In this study,the effects of heat pretreatment on the quality characteristics of fermented soymilk were studied.Soymilk was prepared by the processes of continuous heating soymilk(CHS) and heat soymilk(HS),sterilized at 115 ℃ for 10,15 and 20 minutes,fermented and ripened to obtain fermented soymilk.On the basis of sensory evaluation,the changes of pH,acidity,viable number,water holding capacity,viscosity,chromaticity and texture characteristics of fermented soymilk during fermentation and after ripening were further studied.The results showed that the curd of fermented soymilk treated with CHS was well accepted for its being uniform and stable,compact,non-layered,no whey precipitation,tasty,rich in fermentation flavor,less in bean flavor,and moderate in acidity;The physicochemical indexes,microbial indexes and texture indexes showed that in the process of fermentation,1-6 h pH of fermented soymilk treated with CHS was significantly lower than that of fermented soymilk treated with HS,and the pH of the two kinds of fermented soybmilk tended to be the same at 9 h;The pH of CHS and HS fermented soymilk did not change significantly within 8 days after ripening;The change trend of acidity was consistent with that of pH;The water holding capacity and viscosity of fermented soybmilk treated with CHS were lower than those treated with HS;When fermenting for 6 hours,the number of living bacteria remained at 7.2×10^(7)-7.9×10^(7) CFU/mL,and then remained basically unchanged;There was no significant change in the number of living bacteria during post ripening,and the adhesiveness and cohesiveness of CHS treatment were better than those of HS treatment.In conclusion,the heat pretreatment process directly affects the quality characteristics of fermented soybmilk,and the continuous heating grinding can significantly improve the quality of fermented soybmilk.
作者
唐玉芳
陈月
王尚
胡洋
王奕淋
于寒松
朴春红
TANG Yufang;CHEN Yue;WANG Shang;HU Yang;WANG Yilin;YU Hansong;PIAO Chun-hong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2021年第5期607-614,共8页
Journal of Jilin Agricultural University
基金
吉林省中青年科技创新人才及团队项目(20160519013JH)
吉林省专利转化与推进项目(20170312022ZX)
现代农业产业技术体系建设专项资金项目(CARS-04)
吉林省教育厅项目(JJKH20170302KJ)。
关键词
酸豆乳
磨浆工艺
持续加热
发酵
品质
fermented soymilk
grinding process
continuous heating
fermentation
quality
