干酪乳杆菌16发酵豆乳品质分析

Analysis of Fermented Soymilk Quality with Lactobacillus casei-16

采用干酪乳杆菌16发酵豆乳,测定豆乳发酵过程及储藏期间酸度、游离氨基酸、总酚等成分的变化。结果表明,酸度值随发酵时间和贮藏时间的延长而升高,发酵24 h的豆乳在贮藏48 h后滴定酸度最高,达到96.85°T;发酵24 h的游离氨基酸含量上升至0.31 mg·mL^-1;总酚含量同样随发酵时间增长呈上升趋势,多糖含量在发酵过程中呈下降趋势,由0 h的0.2064 mg·mL^-1降至发酵24 h的0.1418 mg·mL^-1。

In this experiment,Lactobacillus casei 16 fermented soybean milk was used to determine the trend of changes in titrated acidity,free amino acid,and total phenol content,during the fermentation and storage.The experimental results showed that the titrated acidity increased with the prolonged fermentation time and storage time;the soymilk fermented for 24 h had the highest titrated acidity after 48 h storage,reaching 96.85°T.The content of free amino acids increased to 0.31 mg·mL^-1 at 24 h after fermentation..The total phenol content increased with the increase of fermentation time,and the polysaccharide content decreased during the fermentation process.The polysaccharide content decreased during the fermentation time from 0 h 0.2064 mg·mL^-1 to 0.1418 mg·mL^-1 after 24 h fermentation.