赵雅冉,李娅馨,赵强,邢少华,孙雪梅,李华敏,刘文丽

• 1:鲁东大学食品工程学院
• 2:鲁东大学烟台市预制食品纳米科学与技术重点实验室
• 3:鲁东大学食品绿色加工与质量控制烟台市工程研究中心

摘要(Abstract)：

该研究利用戊糖乳植物杆菌PY1-6发酵豆乳，分析其对酸豆乳发酵特性及风味品质的影响。研究发现，豆乳经戊糖乳植物杆菌PY1-6发酵后，持水率和质构呈现显著上升趋势。采用顶空固相微萃取结合气相色谱-质谱联用方法对风味物质进行分析，发现酸豆乳中的醛类物质含量下降至20.55%;醇类物质含量上升至71.76%。反式-2,4-癸二烯醛、癸醛、反式-2-壬烯醛、反式-2,4-庚二烯醛和反式-2-辛烯醛的香气活性值(odor activity value, OAV)较高，对酸豆乳的风味贡献较大，是酸豆乳中的关键风味物质，赋予酸豆乳油脂香、黄瓜味、坚果香、果香和香甜味等风味。通过对酸豆乳风味物质的OAVs、可变影响投影(variable influence projection, VIP)以及浓度差异的综合分析，发现8种物质是酸豆乳区别于豆乳的关键差异风味物质。壬醛和2-正戊基呋喃是豆乳中的主要腥味物质，发酵后消失，减少了豆乳本来的豆腥味，改善了豆乳的风味感官。戊糖乳植物杆菌PY1-6可作为豆乳发酵的优良菌株，有效提高酸豆乳的风味品质，丰富酸豆乳发酵生产的菌种库。

关键词(KeyWords)： 酸豆乳;戊糖乳植物杆菌;香气活性值;风味品质

Abstract:

Keywords:

基金项目(Foundation): 烟台市科技创新发展计划(2022XDRH013);; 山东省自然科学基金面上项目(ZR2021MC153)

作者(Author): 赵雅冉,李娅馨,赵强,邢少华,孙雪梅,李华敏,刘文丽

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