食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 102 - 110

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033522

研究报告

不同混合发酵方式对发酵豆乳特征风味的影响

  • 宗丽娜 ,
  • 瞿恒贤 ,
  • 张龙飞 ,
  • 刘洋 ,
  • 鲁茂林 ,
  • 王文琼 ,
  • 瓦云超 ,
  • 顾瑞霞
展开
  • (江苏省乳品生物技术与安全控制重点实验室,江苏 扬州,225000)
硕士研究生(顾瑞霞教授为通信作者,E-mail:guruixia1963@163.com)

收稿日期: 2022-09-02

  修回日期: 2022-10-06

  网络出版日期: 2023-06-30

基金资助

国家自然科学基金面上项目(31972094);江苏省自然科学基金面上项目(BK20211325)

收起

Effects of different mixed fermentation methods on the characteristic flavor of fermented soymilk

  • ZONG Lina ,
  • QU Hengxian ,
  • ZHANG Longfei ,
  • LIU Yang ,
  • LU Maolin ,
  • WANG Wenqiong ,
  • WA Yunchao ,
  • GU Ruixia
Expand
  • (Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, China)

Received date: 2022-09-02

  Revised date: 2022-10-06

  Online published: 2023-06-30

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摘要

为探讨牛乳与豆乳混合发酵方式对发酵豆乳风味的影响,采用顶空固相微萃取与气相色谱-质谱联用技术,结合感官评分对不同混合发酵方式下的发酵混合豆乳挥发性风味进行分析。结果显示,在发酵混合豆乳样品中共检测出40种挥发性风味物质,其中,9种酮类和4种酯类是赋予发酵豆乳芳香气味的主要化合物,而6种醛类是使发酵豆乳产生不良风味的主要化合物。单独发酵牛乳,4 ℃后酸化24 h后,再与豆乳按1.5∶1质量比混合,发酵豆乳产生的乙偶姻、2-庚酮、1-壬醇、(E)-2-庚烯醛和(E)-2-辛烯醛可使豆乳具有良好的乳脂气息和柔和的芳香风味,可掩盖不良风味,豆乳感官评分最佳。

关键词： 发酵混合豆乳; 混合发酵方式; 感官评分; 挥发性风味物质

本文引用格式

宗丽娜 , 瞿恒贤 , 张龙飞 , 刘洋 , 鲁茂林 , 王文琼 , 瓦云超 , 顾瑞霞 . 不同混合发酵方式对发酵豆乳特征风味的影响[J]. 食品与发酵工业, 2023 , 49(11) : 102 -110 . DOI: 10.13995/j.cnki.11-1802/ts.033522

Abstract

In this study, the effect of different mixed fermentation methods on the flavor of fermented soymilk was studied. The volatile flavor of fermented soymilk under different mixed fermentation methods were analyzed by sensory score. The results showed that 40 kinds of volatile flavor compounds were detected in fermented mixed soymilk samples, among them, nine ketones and four esters were the main compounds that give fermented soymilk an aromatic smell, while six aldehydes were the main compounds that make fermented soymilk produce a bad flavor. The fermented milk was firstly acidified at 4 ℃ for 24 h, and then it was mixed with soymilk at a mass ratio of 1.5∶1. Under this condition, the acetoin, 2-heptanone, 1-nonanol, (E)-2-heptanaldehyde and (E)-2-octenal were produced to give good creamy flavor and soft aromatic flavor, it can cover up the bad flavor and give the best sensory score, and the sensory score was the highest.

Key words： fermented mixed soymilk; mixed fermentation; sensory score; volatile flavor substances

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