采用实验室分离乳酸菌菌种和市售发酵剂组合发酵豆芽乳。通过测定活菌数、黏度和持水率以及感官评价得出豆芽发酵乳的配方(均为质量分数):植物乳杆菌2%,罗伊氏乳杆菌1%,发酵剂(含1∶1嗜热链球菌和保加利亚乳杆菌)1%,总糖8%,柠檬酸0.02%,豆水比1∶5,藕粉2%;39 ℃发酵5 h,所得发酵乳pH 4.2,活菌数为3.6×108 CFU/mL,感官评价得分为93.6分。高校液相色谱测定大豆异黄酮(soybean isoflavone, ISO)含量发现,发芽使大豆中大豆苷、大豆苷元和染料木素各增加了34.1%、30.2%和59.4%;发酵乳中黄豆黄素苷元和染料木素各增加了41.1%和69.6%,ISO含量变化显著(P<0.05)。通过优化豆芽乳的发酵条件获得了富含高活性异黄酮的凝固型发酵豆芽乳。
The bean sprout milk was fermented by the combination of laboratory isolated lactic acid bacterial (LAB) strains and commercial yogurt starter. By analyzing viable LAB count, viscosity, water holding capacity and sensory evaluation, the formula of soybean sprouts milk was achieved as (mass fraction/ratio): Lactobacillus plantarum 2%, Lactobacillus reuteri 1% and starter (containing equal amount of Streptococcus thermophiles and Lactobacillus bulgaricus) 1%, sugar 8%, citric acid 0.02%, bean-water ratio 1∶5 and lotus root starch 2%. The fermentation condition was 39 ℃, 5 h. The resulting product gained 93.6 points in sensory evaluation, with pH 4.2 and 3.6×108 CFU/mL LAB. The content of soybean isoflavone (ISO) was analyzed by high performance liquid chromatography(HPLC). The results showed that after the sprouts of soybean, the amount of daidzin, daidzein and genistein increased by 34.1%, 30.2% and 59.4%. After fermentation with LAB, glycitein and genistein contents increased by 41.1% and 69.6%, respectively. A better set-type bean sprout milk with enriched ISO was obtained by optimizing fermentation conditions.
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