【作者】 杨媚； 李理；

【Author】 YANG Mei,LI Li (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,Guangdong,China)

【机构】 华南理工大学轻工与食品学院；

【摘要】 目的:研究以萌发大豆为原料制成的益生菌发酵豆乳的发酵特性和流变特性。方法:测定益生菌的总数和产酸情况,产品发酵前后游离氨基酸含量变化情况以及流变特性。结果:大豆经过萌发后,游离氨基酸总量增加了近2倍;与未萌发大豆制成的发酵豆乳相比,萌发大豆制成的发酵豆乳中乳酸菌菌落总数显著增加,产生更多的游离H离子及有机酸;且该产品的剪切稀化作用减弱,表观粘度显著下降,更为接近发酵纯牛乳的流变特性。结论:大豆适当萌发后制成发酵豆乳,可促进乳酸菌的生长及产酸,有助于改善发酵豆乳的流变特性。更多还原

【Abstract】 Objective:Fermenting properties and rheological characterizes of probiotics fermented soymilk yogurt prepared by germinated soybean were studied in this research work.Methods:Changes of free amino acids,pH and titratable acidity,viable lactic acid bacteria(LAB) counts were used to evaluate the fermenting properties of probiotics while rheological behaviors of products were also analyzed.Results:Total levels of free amino acids in soymilks were increased approximately 2 times after germination.By comparing with un-germinated soymilk yogurt(SY),the viable LAB numbers of germinated soymilk yogurt were prominently higher,as well as the free hydrion and organic acids.Meanwhile,with weaker shear-thinning effect and lower apparent viscosity,the rheological characterizes of germinated soymilk yogurt were more similar to that of reconstituted skimmed milk yogurt(RSMY).Conclusion:With proper soybean germination,proliferation and acid production of probiotics could be significantly promoted while rheological characterizes of probiotics fermented soymilk yogurt were markedly ameliorated.更多还原