研究报告

Streptococcus thermophilus S10复合Lactobacillus plantarum P-8在发酵豆乳中的应用

  • 郭帅 ,
  • 韩之皓 ,
  • 黄天 ,
  • 郑岩 ,
  • 王月娇 ,
  • 白梅 ,
  • 王记成 ,
  • 孙天松 ,
  • 张和平
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  • 1 (乳品生物技术与工程教育部重点实验室(内蒙古农业大学),内蒙古 呼和浩特,010018)
    2 (农业农村部奶制品加工重点实验室(内蒙古农业大学),内蒙古 呼和浩特,010018)
硕士研究生(张和平教授为通讯作者,E-mail:hepingdd@vip.sina.com)。

收稿日期: 2018-07-12

  网络出版日期: 2019-03-11

基金资助

国家自然科学基金(31471711);国家奶牛体系建设项目(CARS-36)

Application of Streptococcus thermophilus S10 compounded with Lactobacillus plantarum P-8 in fermented soybean milk

  • GUO Shuai ,
  • HAN Zhihao ,
  • HUANG Tian ,
  • ZHENG Yan ,
  • WANG Yuejiao ,
  • BAI Mei ,
  • WANG Jicheng ,
  • SUN Tiansong ,
  • ZHANG Heping
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  • 1 (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education (Inner Mongolia Agricultural University), Huhhot 010018, China)
    2 (Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs (Inner Mongolia AgriculturalUniversity), Huhhot 010018, China)

Received date: 2018-07-12

  Online published: 2019-03-11

摘要

以商业豆乳发酵剂A和B为对照组,Streptococcus thermophilus S10和Lactobacillus plantarum P-8(S10+P-8)复合发酵豆乳为实验组,对42 ℃发酵过程及4 ℃贮藏期间活菌数、酸度、黏度、持水性、活性大豆异黄酮含量、基本味觉特征和质构特性进行测定,对感官进行品鉴。结果表明:3种样品到达发酵终点的时间、酸度、黏度和持水性差异不显著;发酵结束后,实验组和发酵剂A组样品中活性大豆异黄酮含量变化显著(P<0.05);发酵完成到贮藏结束实验组样品益生菌Lactobacillus plantarum P-8活菌数高于1.0×109CFU/g;贮藏结束时,样品pH在4.30左右,滴定酸度均低于74.00 °T;6种基本滋味和3种回味的相对强度及差异性分析表明:3种样品的苦味、涩味、咸味和甜味差异显著(P<0.05);贮藏过程中,实验组感官得分显著高于对照组(P<0.05),28 d时为93.7分。豆乳发酵剂S10+P-8在发酵豆乳制品开发中具有良好的应用潜力。

本文引用格式

郭帅 , 韩之皓 , 黄天 , 郑岩 , 王月娇 , 白梅 , 王记成 , 孙天松 , 张和平 . Streptococcus thermophilus S10复合Lactobacillus plantarum P-8在发酵豆乳中的应用[J]. 食品与发酵工业, 2019 , 45(3) : 7 -13 . DOI: 10.13995/j.cnki.11-1802/ts.018265

Abstract

Soymilk fermented by compounded Streptococcus thermophilus S10 and probiotics Lactobacillus plantarum P-8 (S10+P-8) was compared against commercial starter culture A and B. Their viable bacterial counts, acidity, viscosity, water holding capacity, proportion of active soybean isoflavones, taste characteristics, texture parameters, and sensory evaluation during fermentation at 42 ℃ and storing at 4 ℃ were investigated. The results showed that time of reaching the fermentation end point, acidity, viscosity, and water holding capacity of these three fermented soymilk samples were not significantly different when they reached their fermentation end points. After fermentation, the active isoflavone content changed significantly (P<0.05) in the experimental group and commercial starter culture A. The number of probiotic L. plantarum P-8 in the experimental group was higher than 1.0×109 CFU/g from the completion of fermentation to the end of storage. At the end of storage, the pH of all three samples were about 4.30, and their titration acidity were lower than 74.00 °T. The relative intensity analysis and variation analysis of six basic tastes and three aftertastes indicated that bitterness, astringency, saltiness, and sweetness of these three samples were significantly different (P<0.05). During storage, the sensory score of S10+P-8 group (93.7 on day 28) was distinctly higher than those of the control groups (P<0.05) . Therefore, S10+P-8 as a starter has a great potential in developing fermented soymilk products.

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