摘要
采用干酪乳杆菌(Lactobacillus casei)16对豆乳进行发酵,探究发酵时间、发酵温度、冷藏时间对L.casei 16发酵豆乳的pH、总酚含量、游离氨基酸含量、物性指标的影响,并研究其抗氧化能力。结果表明,最佳发酵条件为L.casei 16以2%接种量接种于豆乳,37℃发酵24 h,发酵结束后4℃冷藏6 h,该条件下发酵豆乳的总酚含量为13.94 mg/100 mL,游离氨基酸含量为1.33 mg/mL,稠度达2192.32 g·s,总还原力和羟自由基清除能力分别为0.31和79.43%,显著高于未发酵豆乳和未优化发酵条件的豆乳(P<0.05)。
In this study,Lactobacillus casei 16 was used to ferment soymilk.The effects of different fermentation time,fermentation temperature and refrigeration time on pH value,total phenol content,free amino acid content,and physical properties of L.casei 16 fermented soymilk were further investigated.The orthogonal experiment was further adopted to optimize the fermentation conditions of L.casei 16 fermented soymilk,with total phenol content and free amino acid content as indicators.Moreover,the antioxidant capacity of fermented soymilk after optimization was also investigated.The optimized conditions were found that L.casei 16 was inoculated into soymilk with concentration of 2%,fermented at 37℃for 24 h,and then refrigerated at 4℃for 6 h after fermentation.Under the control of these conditions,the total phenol content was 13.94 mg/100 mL,and the that of free amino acids was 1.33 mg/mL,with the consistency of solution of 2192.32 g·s.The total reducing power and hydroxyl radical scavenging ability were 0.31 and 79.43%,respectively,significantly higher than those of unfermented soymilk and unoptimized groups(P<0.05).
作者
侯凯荣
妥彦峰
牟光庆
HOU Kai-rong;TUO Yan-feng;MU Guang-qing(School of Food Science and Technology,Dalian Polytechnic University,Dalian,Liaoning 116034,China)
出处
《食品与机械》
北大核心
2020年第6期193-197,共5页
Food and Machinery
基金
国家自然科学基金(编号:31671828)。
关键词
干酪乳杆菌16
发酵豆乳
总酚
游离氨基酸
抗氧化
Lactobacillus casei 16
fermented soymilk
total phenol
free amino acid
antioxidant properties
