为改善豌豆浆风味以及豌豆酸奶的品质,研究了烫漂、脱壳、以及碱泡的制浆工艺对豌豆浆挥发性风味的影响。在上述所得浆液的基础上,研究了6种不同的市售直投式发酵剂(A~F)对豌豆酸奶的品质影响。结果表明,与传统制浆方式相比,采取热烫、脱壳、碱泡的方式得到的豌豆浆中异味成分的含量显著下降。不同的发酵菌种在豌豆浆中的发酵速率也不同,整体的发酵速率是C>B>A>F>D>E。就质构特性而言,A型菌种发酵的酸奶凝胶结构最为致密,而由E型菌种发酵的豌豆酸奶凝胶结构最松散。关于风味,A型菌种发酵的酸奶挥发性风味物质的含量最高,而D型菌种最低。A型菌种发酵酸奶总体接受度最高而C型菌种发酵酸奶最低。综上所述,相比于传统制浆方式,该研究中的制浆工艺显著改善了豌豆浆的风味,A型直投式发酵剂是最适合上述豌豆浆的发酵菌种,制备出的酸奶质构和风味良好,且整体接受度高。
In order to improve the flavor of pea pulp and the quality of pea yoghurt, the effects of blanching, dehulling, and soaking in sodium hydroxide solution processes on the volatile flavor of pea pulp were studied. Based on the pea pulp prepared, the effects of different commercial yoghurt starter cultures (A,B,C,D,E,F) on pea yoghurt quality were studied. The results showed that the content of off-flavor compounds in pea pulp obtained by blanching, dehulling, and soaking in sodium hydroxide solution was significantly reduced compared to that by the traditional pulping process. The fermentation rate of six starter cultures in pea yoghurts was different, and the overall fermentation rate was in the order as C>B>A>F>D>E. In terms of texture characteristics, the gel structure of yoghurt fermented by starter A was the densest, while that fermented by starter E was the loosest. Regarding flavor, yoghurt fermented by starter A had the highest content of volatiles, while starter D had the lowest. The overall acceptance of yoghurt fermented by starter A was the highest while C was the lowest. In conclusion, the flavor of pea pulp was improved using the pulping process in this study compared with the traditional pulping process. Starter A was the most suitable fermentation strain for pea pulp, the texture and flavor of the yoghurt prepared with this starter were better and had higher overall acceptance than other starters.
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