为了解豆清饮料发酵过程中生物活性物质和风味物质变化情况,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1∶1∶1接种发酵成豆清饮料,定时取样检测豆清饮料在发酵过程中的大豆异黄酮、有机酸、风味物质的变化情况。结果表明,随着发酵时间的延长,大豆苷、黄豆黄苷、染料木苷含量呈线性递减,染料木素、大豆苷元、黄豆黄素含量呈线性增加,从整体而言,黄酮苷下降率为60.10%、黄酮苷元上升率为67.61%。研究发现大豆苷、黄豆黄苷、染料木苷两两之间含量变化呈极显著正相关(P<0.01),与大豆苷元、黄豆黄素、染料木素呈极显著负相关(P<0.01),得到黄酮苷元主要来自黄酮苷水解。发酵22 h时,丙酮酸的含量为0.000 g/L、乳酸(0.63±0.008) g/L、无水柠檬酸(2.672±0.002) g/L、富马酸(0.12±0.02) g/L、琥珀酸(0.231±0.01) g/L,一定浓度的有机酸可以促进黄酮苷水解为黄酮苷元。豆清液发酵形成豆清饮料的过程中,共鉴定出醇类8种、烯烃类7种、酯类6种、醛类5种、酮类2种、酸类2种、芳香化合物2种、烷烃1种、其他类4种。其中令人不快的味道、香气正己醇、1-辛烯-3-醇、正己醛、壬醛在乳酸菌的代谢作用下都被代谢到较低或检测不到的水平,形成了新的具有花、果香风味的酯类和醛类。该研究可得到富含染料木素且风味良好的豆清饮料,为豆清液的综合利用提供理论基础。
To understand the changes of bioactive substances and flavor substances during the fermentation of soybean whey beverage, soybean whey fermented with Kluyveromyces marxianus, Leuconostoc marxianus and Lactobacillus rhamnosus (1∶1∶1) were studied, the changes of soybean isoflavones, organic acids and flavor substances in soybean whey beverage during fermentation were detected regularly. The results showed that with the extension of fermentation time, the contents of daidzin, genistin and glycitin decreased linearly, while the contents of genistein, daidzein and glycitein increased linearly. On the whole, the decrease rate of isoflavone glycosides was 60.10%, and the increase rate of isoflavone aglycones was 67.61%. The results showed that the content of daidzin, genistin and glycitin was significantly positively correlated (P<0.01), and negatively correlated with daidzein, genistein and glycitein (P<0.01), The flavonoid aglycone was mainly hydrolyzed by the flavonoid glycosides. After 22 h, the contents of pyruvate, lactic acid, citric acid, fumaric acid and succinic acid were 0.000, (0.63±0.008), (2.672±0.002), (0.12±0.02) and (0.231±0.01) g/L, respectively. A certain concentration of organic acids could promote the hydrolysis of isoflavone glycosides to isoflavone aglycones. During the process of soybean whey beverage, eight alcohols, seven alkenes, six esters, five aldehydes, two ketones, two acids, two aromatic compounds, one alkane and four other components were identified. The substances with unpleasant flavor, n-hexanol, 1-octene-3-alcohol, n-hexanal and nonanal were metabolized to low or undetectable levels by lactic acid bacteria, and new esters and aldehydes of floral and fruity flavors were formed. In this study, the soybean whey beverage rich in genistein and good flavor was obtained, which provides a theoretical basis for the comprehensive utilization of soybean whey.
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