乳酸菌发酵制备大豆奶酪豆坯的工艺研究(英文)

采用3种乳酸茵干酪乳杆菌（LC）、瑞士乳杆菌（LH）和干酪乳杆菌鼠李糖亚种6013（LR）和葡萄糖酸内酯（GDL）凝固豆乳制备豆坯，并对其质构和风味进一步改善。在6h的凝乳发酵中可以发现LC＋LH样品中发酵剂生长良好，豆孔pH下降比LC＋LH＋LR样品要多。GDL的添加可以促进发酵剂生长，降低豆乳pH，但是它对豆坯的质构的改善并不明显。在GDL＋LH＋LC＋LR制备的豆坯样品中，检测到7种提供风味的和另外11种不同种类不同含量的游离氨基酸（FAA），同时，该样品的脂肪酸（FA）情况也发生显著变化（C18：3．C20：0，C20：1和C22：0除外）。除了10种常规大豆脂肪酸外，C22：1和C24：0也被检测到。后熟过程中这些游离氨基酸和脂肪酸的变化将会导致大豆奶酪质构和风味的改善和提高。从质构和风味上讲，LC＋LH制备的豆坯是最好的，其次是LC＋LH＋GDL制备的豆坯。

Preparation of pehtze with suitable texture and flavor aspects for soy cheese production by using three Lactobacillus cultures

Three lactobaciUns cultures Lactobacillus caaci (LC) ,Lactobacillus helveticus (LH),Lactobacillus casei subsp,rahmnosus 6013 (LR) and Giucono-δ-lactone were used in different combinations to produce suitable pehtze with the flavor and texture improvement potential for soy cheese. LC and LH grew better with more pH reduction than LC,LH and LB during 6 h of coagulation fermentation. Addition of GDL promoted growth and pH reduction of both combinations but its effect on texture of pehtze was found negative. 7 flavor precursor and 11 miscellaneous free amino acids (FAA) were detected in varying amounts in the pehtzes produced by all the combinations used. All the combinations had the ability to produce significant changes in soy fatty acids (FA) content except C18:3. C0:0,C20:1 and C22∶0 fractions. In addition to 10 regular soy fatty acids,C22∶1 and C24∶0 were also detected in all the combinations used. These FAA and FA changes have the potential to improve the flavor and texture of soy cheese during ripening. LC and LH produced the best pehtzes on the basis of texture and flavor characteristics followed by LC,LH and GDL.