在以豆类为基础的饮料的乳酸发酵中优化发酵参数 - - 一种基于统计的发酵方法
Stefan W Ritter1, Quentin P Thiel2, Martina I Gastl3
1Institute of Brewing and Beverage Technology, Technical University Munich, 85354, Freising, Germany. stefan.ritter@tum.de.
Microbial cell factories
|September 19, 2024
概括
优化乳酸发酵豆类饮料使用温度控制有效地减少不良的"豆类"气味,并增强愉快的味道. 氨酸的添加有望改善蛋白质的生物可用性,而不会对味道产生负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 感官科学 感官科学
背景情况:
- 消费者对更健康饮料的需求推动了植物性饮料的创新.
- 豆类制造的饮料提供了富含蛋白质的替代品,但面临的挑战是异味.
- 乳酸发酵是一种有前途的策略,可以改善豆类产品的感官特性.
研究的目的:
- 调查发酵参数对狼和法巴豆饮料感官特征的影响.
- 为了确定减少不良"豆"芳香化合物的最佳条件.
- 探索氨酸在提高豆类蛋白质利用率和饮料质量的作用.
主要方法:
- 统计建模分析温度,注射剂度和甲因对发酵的影响.
- 气色谱-质谱 (GC-MS) 用于分析芳香化合物.
- 随着时间的推移,监测微生物生长,酸化和关键芳香化合物的产生.
主要成果:
- 温度显著影响了化物的减少 (例如,六) 和产生理想的芳香化合物 (例如,β-damascenone).
- 氨酸的添加对硫化合物的影响很小,这表明它可以用于提高蛋白质质量.
- 化物的有效减少发生在6-7小时内,而最佳的愉快香味的产生需要24-48小时的发酵.
结论:
- 温度是控制发酵豆类饮料香味和味道的最关键参数.
- 氨酸强化是一种可行的策略,可以改善蛋白质的生物可用性,而不会产生不良的感觉影响.
- 控制发酵时间对于消除异味和开发理想的风味概况至关重要.
关键词:
豆香香味的印象 豆香味的印象实验的设计实验的设计豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆乳酸细菌是一种乳酸细菌.卢皮纳斯 (Lupines) 是一种类型的狼.过程优化 过程优化富含蛋白质的饮料饮料清凉的饮料清爽的饮料更多相关视频
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