香菇酸豆奶发酵工艺的优化及营养成分分析

Optimization on Fermentation Process and Analysis of Nutritional Components of Lentinus edodes Soybean Milk Yogurt

以香菇发酵滤液、豆浆和脱脂奶为原料,探讨了香菇酸豆奶的优化配方和发酵工艺.根据单因素实验,选择香菇发酵液添加量、豆浆添加比例和明胶添加量作为优化因素,以感官评分和持水力为响应值,设计响应面分析试验,确定合理的配方和生产工艺,并对产品的营养成分进行分析.结果表明,香菇酸豆奶的优化工艺参数:香菇发酵液添加量为20.15%(体积比),豆浆添加比例为3/11(体积比),脱脂奶添加比例为8/11(体积比),明胶添加量为0.17%(质量比),蔗糖添加量为6%(质量比),发酵剂添加量0.1%(质量比),42℃发酵5 h,产品酸甜爽口、营养丰富.香菇酸豆奶中的乳酸菌含量较高,持水力略高于对照酸豆奶,稳定性较好;产品中蛋白降解更充分,氨基酸含量较高,乙醛和丁二酮含量略高于对照组.

With the Lentinus edodes fermentation filtrate, soybean milk, and skim milk as main raw materials, the formula composition and fermentation technology of Lentinus edodes soybean yogurt were discussed in this study. According to the single factor experiments, the amounts of Lentinus edodes fermentation broth, soybean milk, and gelatin were selected as the optimization factors. With sensory scores and water holding capacity （WHC） for the response values, the response surface analysis experiments were designed to study the effects of different levels of various factors on yogurt quality and obtain a reasonable formulation and production process. Moreover, the nutrient components of product were analyzed. The results showed that, the best process parameters of soybean milk： Lentinus edodes fermentation broth 20. 15% （in volume） , soybean milk ratio 3/11 and skim milk ratio for 8/11 （ in volume） , gelatin 0. 17% （in weight） , sucrose 6% （in weight）. The mixture was inoculated with 0. 1% （in weight） fermentation agent, and then fermented at 42 ~C for 5 h. The product had uniform color, moderate sweet and sour flavor, and rich nutrition. The amount of lactic acid bacteria in Lentinus edodes soybean milk yogurt apparently increased, and WHC slightly increased. The contents of amino acid increased due to the protein hydrolysis. Moreover, the contents of acetaldehyde and butanedione were higher than these of the control group.