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.
[1] 胡东良, 马铁俊,王立梅. 乳酸菌豆芽乳发酵特性的研究[J]. 食品科学, 1994,15(12): 8-12.
[2] MOSTAFA M M, RAHMA E H, RADY A H. Chemical and nutritional changes in soybean during germination[J]. Food Chemistry, 1987, 23(4): 257-275.
[3] YANG R, JIANG Y, XIU L L, et al. Effect of chitosan pre-soaking on the growth and quality of yellow soybean sprouts[J]. Journal of the Science of Food and Agriculture, 2019, 99(4): 1 596-1 603.
[4] AGUILERA Y, DÍAZ M F, JIMÉNEZ T, et al. Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes[J]. Journal of Agricultural & Food Chemistry, 2013, 61(34): 8 120-8 125.
[5] SHI H G, NAM P K, MA Y F. Comprehensive profiling of isoflavones, phytosterols, tocopherols, minerals, crude protein, lipid, and sugar during soybean (Glycine max) germination[J]. Journal of Agricultural ＆ Food Chemistry, 2010, 58(8): 4 970-4 976.
[6] WANG F, WANG H, WANG D, et al. Isoflavone, γ-approbatory acid contents and antioxidant activities are significantly increased during germination of three Chinese soybean cultivars[J]. Journal of Functional Foods, 2015, 14: 596-604.
[7] YIN L J, TAI H M, LEE H H, et al. Proteolysis and Lactobacillus fermentation effects on the isoflavones biotransformation and removal of anti-nutritional factors of soy bean[J]. Journal of Marine Science and Technology-Taiwan, 2014, 22(4): 525-530.
[8] 陈涛, 马映昆, 陈福生. 适合豆乳发酵的乳酸菌筛选及其应用[J]. 食品与发酵工业, 2014,40(3): 76-82.
[9] 马成杰, 杜昭平, 华宝珍, 等. 植物乳杆菌ST-Ⅲ在豆乳中的发酵特性及发酵豆乳的贮藏稳定性[J]. 食品科学, 2013, 34(5): 151-155.
[10] 熊涛, 邓耀军, 廖良坤, 等. 罗伊氏乳杆菌NCU801的鉴定及抑菌性能研究[J]. 食品与发酵工业, 2015, 41(2): 24-29.
[11] LI Y C, KU S, PARK M S, et al. Acceleration of aglycone isoflavone and γ-aminobutyric acid production from doenjang using whole-cell biocatalysis accompanied by protease treatment[J]. Journal of Microbiology & Biotechnology, 2017, 27(11): 1 952-1 960.
[12] 刁治民, 于学军. 发酵乳的营养价值及保健作用[J]. 中国乳品工业, 1998,26(5): 11-14;16.
[13] 张晓黎, 吴兴壮, 张华,等. 乳酸菌发酵绿豆芽饮料工艺参数优化[J]. 农业科技与装备, 2015(9): 53-56.
[14] 李洋. 一种米酒豆奶饮料的研制[D].洛阳:河南科技大学, 2015.
[15] 郑静, 唐善虎, 李思宁, 等. 苦荞热处理方法和双歧杆菌添加量对益生菌酸乳品质影响及加工工艺优化研究[J]. 食品科技, 2019,44(3):95-101.
[16] 王舸楠, 刘维兵, 王雪薇, 等. 响应面法优化复合菌种发酵葡萄玫瑰花饮品及其抗氧化能力的测定[J]. 食品工业科技, 2019,40(15):311-317.
[17] 温夏萍, 王呈, 弓耀忠. 罗伊氏乳杆菌发酵对酸乳营养价值的影响[J]. 中国奶牛, 2019,349(5):41-44.
[18] 张名爱,李洁慧, 于翠芳. 原料乳中菌落总数检测方法的比较研究[J]. 饲料工业, 2013,34(5): 49-52.
[19] CHUN J, KIM G M, LLE K W, et al. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria[J]. Journal of Food Science, 2007, 72(2): 39-44.
[20] 中华人民共和国卫生部.GB 19302—2010 食品安全国家标准 发酵乳[S].北京:中国标准出版社,2010.
[21] 范文新, 严守雷, 李洁, 等. 湖北省三种莲藕中铁元素含量、分布及赋存形态研究[J]. 长江蔬菜, 2018(12):43-46.
[22] 唐小闲, 汤泉, 段振华, 等. 不同干燥方式对莲藕淀粉品质特性的影响[J]. 食品工业科技, 2019,40(6): 26-30.
[23] 林利忠, 刘也嘉, 林亲录, 等. 一种酸奶稳定剂及使用其制备低温酸奶的方法:CN 104322674A[P]. 2015-02-04.
[24] 赖红梅, 邢君宇. HPLC法同时测定葛根食品中葛根素,大豆苷,染料木苷,大豆素,染料木素的含量[J]. 中国卫生检验杂志, 2010, 20(8): 1 899-1 901.
[25] ZHANG H C, YU H N. Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains[J]. Journal of Food Biochemistry, 2019,43(4):e12 804.
