食品与发酵工业 >

2026 , Vol. 52 >Issue 5: 250 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043221

研究报告

乳酸菌发酵百香果豆清饮料的动态品质分析:营养价值、抗氧化活性和感官风味

  • 胡晓婷 ,
  • 黄建芳 ,
  • 文明 ,
  • 陈浩 ,
  • 赵聃 ,
  • 张胤 ,
  • 苏伟明 ,
  • 谢乐 ,
  • 周小虎 ,
  • 周晓洁
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  • 1(邵阳学院 食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湘味特色食品绿色加工与装备湖南省工程研究中心,湖南 邵阳,422000)
    2(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东 湛江,524000)
    3(湖南君益福食品有限公司,湖南 邵阳,422000)
    4(湖南乡乡嘴食品有限公司,湖南 邵阳,422000)
第一作者:硕士研究生(文明讲师和陈浩副教授为共同通信作者,E-mail:wenm8906@163.com;spgc13@163.com)

收稿日期: 2025-05-07

  修回日期: 2025-07-04

  网络出版日期: 2026-03-25

基金资助

邵阳学院研究生科研创新项目资助(CX2024SY018);邵阳学院大学生创新创业训练计划资助项目(S202410547005);邵阳市科技计划项目(2024GZ1001,2024PT6093,2024PT6091);湖南省自然科学基金资助项目(2023JJ50256,2025JJ70243,2023JJ50260);洞庭实验室专项经费项目(2024-DTKF-009);湖南省科技创新计划资助(2019TP1028,2020TP2002);湖南省教育厅科学研究项目(24C0397)

收起

Dynamic quality analysis of lactic acid bacteria-fermented passion fruit soy whey drink:Nutritional value, antioxidant activity, and sensory-flavor characteristics

  • HU Xiaoting ,
  • HUANG Jianfang ,
  • WEN Ming ,
  • CHEN Hao ,
  • ZHAO Dan ,
  • ZHANG Yin ,
  • SU Weiming ,
  • XIE Le ,
  • ZHOU Xiaohu ,
  • ZHOU Xiaojie
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  • 1(College of Food Science and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China)
    2(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524000, China)
    3(Hunan Junyifu Food Co. Ltd., Shaoyang 422000, China)
    4(Hunan Xiangxiangzui Food Co. Ltd., Shaoyang 422000, China)

Received date: 2025-05-07

  Revised date: 2025-07-04

  Online published: 2026-03-25

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摘要

为增加豆制品副产物-豆清液利用率,该研究以豆清液为原料复配百香果,并使用乳酸菌进行共发酵,探索发酵期间(0、6、12、18、24 h)理化指标、活菌数、营养成分、抗氧化活性及风味物质的变化规律。结果表明,乳酸菌百香果豆清饮料发酵18 h活菌数、抗氧化活性达到最高值,pH、总酸、可溶性固形物、总酚、总黄酮均显著上升后趋于平缓,而相较于纯豆清饮料,乳酸菌百香果豆清饮料中的大豆异黄酮葡萄糖苷型转化为苷元型的速率变慢。5个发酵阶段挥发性风味物质共检测到84种风味物质,以酯类和醇类为主导香气,18 h风味物质含量达到最高值1 333.30 μg/kg,偏最小二乘判别分析和气味活性值分析确定芳樟醇、乙酸己酯、月桂烯、冰醋酸为该饮料整体香气轮廓的关键标志化合物。该研究为豆制品副产物-豆清液再利用提供理论依据和参考。

关键词： 豆清液; 乳酸菌; 营养价值; 抗氧化活性; 感官风味

本文引用格式

胡晓婷 , 黄建芳 , 文明 , 陈浩 , 赵聃 , 张胤 , 苏伟明 , 谢乐 , 周小虎 , 周晓洁 . 乳酸菌发酵百香果豆清饮料的动态品质分析:营养价值、抗氧化活性和感官风味[J]. 食品与发酵工业, 2026 , 52(5) : 250 -260 . DOI: 10.13995/j.cnki.11-1802/ts.043221

Abstract

To enhance the utilization of soybean byproduct soy whey, this study developed a co-fermented drink using soy whey supplemented with passion fruit and lactic acid bacteria (LAB) to investigate the dynamic changes in physicochemical indices, viable cell count, nutritional components, antioxidant activity, and flavor compounds during fermentation (0, 6, 12, 18, 24 h).Results showed that the LAB-passion fruit soy whey drink reached the highest total viable count and antioxidant activity at 18 h.Parameters including pH, total acidity, soluble solids, total phenolics, and total flavonoids increased significantly and then stabilized.Compared to pure soy whey fermentation, the conversion rate of isoflavone glucosides to aglycones was slower in the co-fermented beverage.A total of 84 volatile flavor compounds were detected across five fermentation stages, dominated by esters and alcohols, with the highest total content (1 333.30 μg/kg) at 18 h.Partial least squares discriminant analysis and odor activity value analyses identified linalool, hexyl acetate, myrcene, and acetic acid as key marker compounds defining the aroma profile.This study provides theoretical and practical references for soy whey valorization.

Key words： soy whey; lactic acid bacteria; nutritional value; antioxidant activity; sensory-flavor characteristics

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