【作者】 蒋立文；

【导师】 杨泌泉；

【作者基本信息】 湖南农业大学 ， 食品科学， 2001， 硕士

【摘要】 大豆蛋白是唯一能与动物蛋白媲美的植物蛋白，它以氨基酸组成合理、营养价值高而受到世界各国的重视。大豆制品有很多品种，其中酸豆奶是新兴豆制品的品种之一，由于利用微生物发酵制品中含有各种维生素(VB₁、VB₆、VB₁₂等)及相关发酵产物如乳酸、大豆降解成分等营养保健功能因子，因而更容易被人体消化吸收，体现了更高的营养价值和保健功能。但因其风味不佳，该产品远未形成气候。本研究的目的是探索用毛霉改善酸豆奶食用品质的途径及可能生产工艺。为达到此目的，设置了三个方面的试验：①毛霉酶制剂水解大豆乳最佳条件的研究；在单因子试验基础上进行了正交试验，优选出最佳条件组合。②毛霉酶制剂水解大豆乳过程中的动态分析：使用高级液相色谱仪，精密粘度计等，对蛋白质经酶作用后大豆乳的物理特性及有关指标作动态分析。③毛霉酶制剂改善酸豆奶的品质效果的研究。 研究结果显示： 1．毛霉粗酶制剂作用大豆乳的最佳条件为：pH7.0、温度50℃，酶用量20g。 2．通过对水解过程中动态分析：发现水解度与酸溶性肽含量呈正相关，水解过程中氨基酸随时间而增加，粘度有明显下降趋势，经高效液相色谱分析发现水解产物相当丰富，而且具有连续性，感官分析豆腥味会减弱。苦味不会产生。 3．酶制剂处理大豆乳后发酵制成的酸豆奶从发酵特性和营养特性有明显的改善，为酸豆奶的品质改良提供了新的思路和方法。更多还原

【Abstract】 Soybean protein, the only plant protein, is comparable to animal protein. Today much attention is paid on it in many countries for its suitable animo-acid constituent and high nutritional value. Soy-based yogurt is a new kind of soybean’s products. Fermented with microbe, it contains varieties of vitamins and nutritional, healthy functional factors as lactic acid, hydrolytic constituents, so it easily digests. However, because of its poor flavor, this product is not in popular. The purpose of the study is to discover the best method that can be applied in producing soy-based yogurt and the proper ways of processing. The experiments were made in the three following aspects:A. Study on the optimum condition of soybean-milks hydrolysis with Mucor enzyme.B. Variable analysis on the processing of soybean-milk’s hydrolysis with HPLC, visimeter et al.C. Study on the effects on modified-soy-based yogurt in quality and nutrition.The results have indicated:A. The optimum conditions of Soy-based milk hydrolysis with Mucor protease are: pH7.0, T:50"C and Protease content 20g (Volume:lL. Reaction time:4hr)B. Analysis of the varieties of hydrolysis has shown that: acid-soluble peptide and DH is of direct ratio; amino-acid in process of hydrolysis increases with reaction time; viscosity obviously decreases; and HPLC analysis has discovered hydrolysis component is in abundance, and sensible analysis has proved soy-bean smack decreases; and there is no bitter flavor in hydrolysis.C. Fermented properties and nutritional properties of soybean-milk by means of Mucor protease has been greatly improved. This experiment promises a new methods of improving the quality of soy-based yogurt.更多还原