相关实验视频

Updated: Jul 4, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

豆乳酸奶的发酵特性,抗营养因子水平和风味化合物

Xinyu Zhang^1,2,3, Jie Long^1,2,3, Jun Liu^1,2,3

¹School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Foods (Basel, Switzerland)

|January 26, 2024

概括

这项研究通过使用电透析和乳酸细菌发酵来减少异味和反营养因素来改善大豆乳清. 由此产生的植物酸奶提供了增强的纹理和感官质量,用于更广泛的食品工业应用.

科学领域:

食品科学与技术食品科学与技术
生物技术是生物技术.
乳制品科学乳制品科学

背景情况:

豆含有丰富的味道和反营养因素,限制了其在食品工业中的使用.
传统的加工方法很难有效地减轻这些不良成分.

研究的目的:

为了减少豆中的豆味道和反营养因素.
为了增强大豆乳清的发酵特性.
开发一种高质量的植物性酸奶替代品.

主要方法:

电透析淡化以去除盐并改善发酵.
真空度以增加固体含量.
乳酸细菌 (LAB) 发酵以改善风味和质地.

主要成果:

电透析提高了发酵速度和LAB的活力.
尿酶和素抑制活性减少90%以上.
改善了酸奶的坚硬度,一致性和微观结构.
显著减少了异味的成分 (六,1-八-3-ol,1-八-3-one).
产生增强感官质量的风味化合物 (β-damascenone,2,3-butanedione).

结论:

电透析,度和LAB发酵的结合有效地排毒和去味道大豆乳清.
经过加工的大豆乳清可用于生产具有改善物理化学和感官特性的植物酸奶.
这项研究为在食品产品开发中对大豆乳清的价值化提供了基础.

关键词:

淡化和缩过程中的盐分.发酵的特点发酵的特点味道化合物味道化合物在大豆乳糖中,大豆乳糖.

更多相关视频

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

相关概念视频

Fates of Pyruvate

Fates of Pyruvate

Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...