微生物发酵法改良大豆肽风味的研究

该文研究了乳酸菌和酵母菌二次发酵法改良大豆肽的风味。实验结果表明，乳酸菌在发酵过程中，大豆肽溶液pH下降，总酸度上升，产生大量有机酸物质，乳酸菌发酵8h，大豆肽的风味最佳。酵母菌发酵过程中，大豆肽溶液中乙醇含量逐渐增加，产生大量醇类物质，酵母菌发酵2h，大豆肽溶液的风味最佳。经过乳酸菌和酵母菌发酵后，大豆肽的苦味和腥味消失，口感变成具有酸爽的杀口感，气味具有酒香味。因此，经过乳酸菌和酵母菌二次发酵工艺后，大豆肽的风味得到明显改善。

Study on the soybean peptides fermented by microbiology to improve the flavor

In this paper, the soybean peptides was fermented by secondary fermentation of lactobacillus and yeast to improve the flavor. The experiment results showed that the pH was decreased and the total acidity was increased gradually, and many organic acids was produced during the fermenting process of soybean peptides by lactobacillus, the flavor was the best when the soybean peptides was fermented for 8 hour. The content of ethanol was increased gradually during the fermenting process of soybean peptides by yeast, and much organic alcohol was produced, the flavor was the best when the soybean peptides was fermented for 2 hour by yeast. After the soybean peptides was fermented by yeast and lactobacillus, the sensory with bitter and odor of the soybean peptides was disappeared, the taste became into a sour and irritate taste, the smell has the aroma of wine. So the soybean peptides flavor was improved obviously fermented by secondary fermentation of lactobacillus and yeast.