A novel cream-soy protein isolate mixed flavor was developed in this study by the combination of fermentation and two-step enzymatic hydrolysis, which overcome the shortcomings of the long aroma-producing period, rancid and astringent flavor, and the antagonistic effect of lactobacillus and enzymes of current milk flavors prepared by single enzyme method, single fermentation method, or one-step enzymolysis combined with fermentation. Soy protein isolate was used to partially replace cream to build a novel mixed substrate, which enriched the nutrition and flavor substances of the cream protein source and reduced the cost. Volatile compounds and main metabolites were determined for different treatments. Also, the potential relationship between key volatiles and main metabolites was analyzed, and different effects of lactobacillus and enzymes on flavor formation were discussed. Results showed that the combination of Lactobacillus casei LC1 and protease was beneficial to the release of benzaldehyde, acetic acid, 3-hydroxy-2-butanone, 2,3-butanedione, 2-furaldehyde, and 2-pentylfuran, while the treatment with a protease followed by lipase was responsible for the production of butyric acid, hexanoic acid, octanoic acid, decanoic acid, 9-decenoic acid, dodecanoic acid, ethyl caprylate, and δ-dodecalactone.
PENG Yulu
,
WU Shumeng
,
XU Xueming
,
XU Dan
. Study on flavor formation of novel cream-soy protein isolate mixed flavor[J]. Food and Fermentation Industries, 2023
, 49(9)
: 171
-178
.
DOI: 10.13995/j.cnki.11-1802/ts.031368
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