紫背天葵色素对酸豆奶发酵进程的影响

Influence of Begonia Fimbristipula Hance Pigment on Fermentation Process of Sour Soy Milk

大豆为主要原料,将紫背天葵提取色素添加到豆奶中,保加利亚乳杆菌和嗜热链球菌等比混合为发酵剂进行乳酸发酵制酸豆奶。通过单因素试验,探讨紫背天葵色素对酸豆奶发酵pH、乳酸菌数、酸豆奶品质及保藏性能的影响。结果表明,豆水质量比为1∶10的豆奶中添加6%紫背天葵色素提取液,6%蔗糖和2%葡萄糖,85℃杀菌30 min后冷却至43℃,接种3%乳酸菌发酵6 h,紫背天葵色素的添加有利于乳酸菌的生长繁殖,加速酸豆奶的发酵进程,缩短发酵时间,能改善产品的组织状态,提高产品的保藏性能。制得的酸豆奶色泽鲜红,组织细腻,凝固性好,滋味和气味优良,营养价值高。

soybeans were the main raw materials and the pigment extracted from begonia fimbristipula hance was added into soy milk to make sour soy milk through the process of lactic acid fermentation, with lactobacillus bulgaricus and streptococcus thermophilus mixed in an equal ratio as leavening agent. Through single factor test, we explored the influence of begonia fimbristipula hance pigment on fermentation pH, number of lactic acid bacteria, quality and preservation performance of sour soy milk. As the results showed, in the soy milk where the soybean and water mass proportion was 1： 10, we added 6% begonia fimbristipula hance pigment extract, 6% sucrose and 2% glucose, and when they were cooled to 43 ℃ after 30 min of 85 ℃ sterilization we inoculated 3% lactic acid bacteria for 6 hours of fermentation. In this process, begonia fimbristipula hance pigment was beneficial to growth and reproduction of lactic acid bacteria, accelerated the process of acid fermentation of soy milk, shortened the fermentation time, and could improve the product tissue state and preservation performance. With bright red color, manufactured sour soy milk had delicate tissue, good coagulation, good taste and flavor and high nutritional value.