食品与发酵工业 >

2021 , Vol. 47 >Issue 23: 176 - 184

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026931

生产与科研应用

豆清饮料配方优化及体外模拟消化研究

  • 欧红艳 ,
  • 赵良忠 ,
  • 刘汁琪 ,
  • 林碧莲 ,
  • 林丽丹 ,
  • 林萱萱
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  • 1(邵阳学院 食品与化学工程学院,湖南 邵阳,422000)
    2(豆制品加工与安全控制湖南省重点实验室,湖南 邵阳,422000)
硕士研究生(赵良忠教授为通讯作者,E-mail:sys169@163.com)

收稿日期: 2021-01-31

  修回日期: 2021-03-19

  网络出版日期: 2021-12-31

基金资助

邵阳学院研究生科研创新项目(CX2019SY038);湖南省科技创新计划资助项目(2019TP1028;2019SK2122;2019NK4229);贵州省科技支撑项目(黔科合支撑【2020】1Y150);贵州传统发酵食品工程技术中心项目(黔科合平台人才【2018】5251)

收起

Formula optimization and simulation digestion in vitro of soybean whey beverage

  • OU Hongyan ,
  • ZHAO Liangzhong ,
  • LIU Zhiqi ,
  • LIN Bilian ,
  • LIN Lidan ,
  • LIN Xuanxuan
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  • 1(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)
    2(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China)

Received date: 2021-01-31

  Revised date: 2021-03-19

  Online published: 2021-12-31

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摘要

以豆清液为主要原料,克鲁维酵母、肠膜明串珠菌、鼠李糖乳杆菌按体积比1∶1∶1接种发酵成豆清饮料,通过单因素试验,探究低聚果糖、麦芽汁、酒花、麦芽糖的添加量对豆清饮料品质的影响,并以归一化处理的总酸、pH、可溶性固形物、还原糖为响应值对豆清饮料工艺进行响应面优化,得到最适的配方。通过体外模拟豆清饮料胃肠消化,测定其在不同的消化时间大豆异黄酮和有机酸的变化,以及样品对2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2’-azinobis-(3-ethylbenzothiazoline-6-sulphonate),ABTS]阳离子自由基、·OH清除能力。结果表明:最佳配方为低聚果糖5%、麦芽汁4%、酒花0.02%,麦芽糖6%,此时产品口感酸甜适口、夹杂着酒香、麦芽香味。在模拟消化过程中大豆苷、黄豆黄苷与染料木苷的变化趋势一致,相关系数r为0.954、0.993、0.998,大豆异黄酮苷的变化与其组成的各个物质的变化呈现显著正相关,与黄酮苷元呈现显著负相关,黄酮苷元主要是由黄酮苷水解得到。有机酸在体外模拟消化过程中无明显变化(P>0.05),ABTS阳离子自由基清除力与·OH清除力的变化趋势相似,其中肠消化液抗氧化能力比胃消化液强。可以看出,豆清饮料体外模拟消化产物具有较好的抗氧化活性。该研究可为豆清液的综合利用以及新型饮料开发提供理论支撑。

关键词： 豆清液; 配方优化; 体外消化; 有机酸; 大豆异黄酮; 抗氧化

本文引用格式

欧红艳 , 赵良忠 , 刘汁琪 , 林碧莲 , 林丽丹 , 林萱萱 . 豆清饮料配方优化及体外模拟消化研究[J]. 食品与发酵工业, 2021 , 47(23) : 176 -184 . DOI: 10.13995/j.cnki.11-1802/ts.026931

Abstract

With soybean whey as the main raw material, Kluyveromyces marxianus, Leuconostoc marxianus and Lactobacillus rhamnosus (1∶1∶1) were used as fermentation strains for the preparation of soybean whey beverage. Through single factor experiment, the effects of the addition levels of fructose oligosaccharide, wort, hop, maltose on the quality of soybean whey beverage were investigated. The response surface optimization was carried out with the normalized total acid, pH, soluble solids and reducing sugar as the response values, and the optimal formula was obtained. Changes of soybean isoflavones and organic acids in different digestion time were determined by simulating the digestion of soybean whey beverage in vitro. and their 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulphonate (ABTS) radical scavenging activity and hydroxyl radical (·OH) scavenging capacity were evaluated as well. The results showed that the optimized formula was fructose oligosaccharide 5%, wort 4%, hop 0.2‰, maltose 6%. The product tasted sweet and sour, and it also mixed with wine and malt flavor. The daidzein, glycitin and genistin had similar trends in the simulated digestion process (r was 0.954, 0.993, 0.998), changes of the isoflavone glycosides was positively correlated with the change of its components, and negatively correlated with isoflavone aglycones. It showed that flavonoid aglycones was mainly hydrolyzed by the flavonoid glycosides. There was no significant change in organic acids during in vitro simulated digestion (P>0.05). The trend of ABTS+ free radical scavenging capacity and hydroxyl radical scavenging capacity was similar, and the antioxidant capacity of intestinal digestive solution was stronger than that of gastric digestive solution. It can be seen from this study that the digestive products of soybean whey beverage have good antioxidant activity. This study provides theoretical support for the comprehensive utilization of soybean whey beverage and the development of new beverages.

Key words： soybean whey; formula optimization; digestion in vitro; organic acids; soybean isoflavones; antioxidant

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