摘要
为研究酵母抽提物对大豆酸奶风味的影响,以新鲜牛奶和豆浆为原料,加入糖和酵母抽提物(FA37、FA39),通过菌种发酵成大豆酸奶。该研究采用气相色谱-质谱联用仪结合电子鼻技术和感官评价,分析添加酵母抽提物FA37和FA39的大豆酸奶,并与未添加酵母抽提物大豆酸奶(原味)相比较。结果表明,原味大豆酸奶的挥发性风味物质一共有18种,主要为酮类、醛类和酯类,其中豆腥味成分的相对含量为22.83%;加入酵母抽提物FA37、FA39的大豆酸奶,挥发性风味物质增加,豆腥味成分的相对含量减少;电子鼻分析结果表明,添加不同种类酵母抽提物的大豆酸奶的各体系区分度良好,在整体风味上具有差异;感官评价结果显示,加入酵母抽提物的大豆酸奶评分较高,说明酵母抽提物具有良好的改善大豆酸奶风味的作用。
In order to study the effect of yeast extract on the flavor of soybean yogurt,fresh cow milk and soybean milk were used as raw materials,sugar and yeast extract(FA37,FA39)were added,and soybean yogurt was fermented by strain.The study used gas chromatography-mass spectrometry combined with electronic nose technology and sensory evaluation to analyze soy yogurt with yeast extracts FA37 and FA39,and compared it with soy yogurt without yeast extract(original flavor).The results showed the presence of a total of 18 volatile flavor substances in soybean yogurt,mainly ketone aldehydes and esters,of which the relative content of beany flavor components was 22.83%.In soybean yogurt with added yeast extracts FA37 and FA39,the volatile flavor substances increased and the relative content of beany flavor components decreased.The results of electronic nose analysis showed that the different systems of soybean yogurt with different types of yeast extracts added were well differentiated and had differences in the overall flavor.Sensory evaluation results showed that adding yeast extracts has a good effect on improving the flavor of soy yogurt.
作者
邢常辉
李文钊
孙妮
刘楚海
程建凯
阮美娟
李沛
XING Chang-hui;LI Wen-zhao;SUN Ni;LIU Chu-hai;CHENG Jian-kai;RUAN Mei-juan;LI Pei(College of Food Science and Technology,Tianjin University of Science and Technology,Tianjin 300457,China;Angel Yeast Co.,Ltd.,Yichang 443003,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第18期63-69,共7页
Food Research and Development
关键词
酵母抽提物
大豆酸奶
挥发性风味物质
电子鼻
感官评价
yeast extract
soy yogurt
volatile flavor substances
electronic nose
sensory evaluation
