CN114468233A - 一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用 - Google Patents
一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用 Download PDFInfo
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Abstract
本发明公开了一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用，属于食品发酵技术领域。为了有效的改善发酵豆乳的色泽与口感、提高发酵豆乳的状态稳定性及营养物质的含量，寻求一种多菌系共存的稳定条件，本发明提供了一种发酵豆乳的制备方法，其主要工艺包括：将大豆清理干净，脱皮去胚，浸泡；取豆浆、稳定剂，溶解，调配，均质，杀菌，冷却；酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂混合发酵豆乳。本发明所得发酵豆奶为全植物发酵，无豆腥味、苦涩味及不良气味，口感细腻酸甜，富含维生素、苷元型大豆异黄酮等活性物质，营养丰富，无动物性原料，生产成本低，风味好。
Description
技术领域
本发明属于食品发酵技术领域，具体涉及一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用。
背景技术
发酵豆乳是通过乳酸菌、酵母菌和醋酸菌等微生物发酵机制制成的植物基饮品，其中含有的大豆蛋白有特有的异黄酮，可降低人体胆固醇，这是动物蛋白无法比拟的，也更符合现代消费者对健康食品的追求。其中，乳酸菌可以维持肠道微生态平衡，増加产品附加值。酵母菌发酵期间能够产生大量维生素，可以抗氧化、降血脂及抗菌，且含有氨基酸、多酚、有机酸、微量元素和抗生素等营养素，具有抗糖尿病和抗癌的特性。醋酸菌在豆乳中可以抑制腐败菌的生长，提高营养价值，丰富口感。经三种菌系联合发酵后，大豆中的抗营养因子被分解，不仅美味，而且营养成分更趋完善，更易于人体的消化吸收。目前，联合发酵因发酵条件难以控制，其中乳酸菌为厌氧发酵，酵母菌为兼性厌氧发酵，醋酸菌为专性好氧发酵，发酵条件难以统一而不被广泛采用，如何控制发酵环境，同时稳定其发酵状态，从而提高豆乳的营养价值及丰富豆乳的口感，在生产技术上依然没有找到好的解决方案。
发明内容
本发明的目的是为了有效使豆乳内不同微生物菌系均能良好生长、稳定发酵状态，提高豆乳的营养价值及抗氧化活性，同时丰富口感。为了解决上述技术问题，本发明提供了一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法，所述发酵豆乳是在豆浆中接种酵母菌、醋酸菌和乳酸菌发酵剂联合发酵后得到的。
本发明还提供了一种发酵豆乳在维持豆乳稳定性及提高苷元型大豆异黄酮、多酚等含量来提高抗氧化活性的保健品中的应用。
本发明还提供了一种发酵豆乳在制备丰富口感及提高抗氧化活性的食品中的应用。
本发明还提供了一种所述的发酵豆乳的制备方法，所述制备方法如下：
(1)取200g大豆，将大豆清理干净，脱皮去胚，然后向温度为90℃-94℃的800ml水中加入质量分数为0.02％-0.04％的氯化钙混匀后，将脱皮去胚的大豆放入水中浸泡10min-20min，磨豆浆，添加低聚果糖；
(2)将(1)得到的豆浆在通过高压均质机进行高压均质；
(3)进行干热灭菌，冷却至37℃，接种，向豆浆混合物中加入质量分数为2.8％-3.2％的酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂混合物，其中，酵母菌包括博伊丁假丝酵母、假丝酵母属亚种、异酒香酵母、酿酒酵母，醋酸菌包括木醋酸菌、甲醇醋杆菌、液化醋杆菌、东方醋杆菌，复合乳酸菌包括嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌，酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂的质量比为1：1：1。发酵温度28℃-33℃，发酵时间32h-36h，发酵终止酸度为40～45°T；
(4)恒温箱内静态间接通气培养发酵，每1h通气2min，确保豆乳内各种微生物的正常生长，当发酵豆奶的pH值接近4.5时，将密封样品以4℃的温度转移到冰箱中进行缓慢发酵。
进一步地限定，步骤(1)所述脱皮是指大豆含皮≤大豆总皮体积分数的1％，所述去胚是指大豆胚的体积≤大豆总体积分数的0.2％。
进一步地限定，步骤(1)中所述豆浆与低聚果糖添加量的质量比为100g：4.0g。
进一步地限定，步骤(2)所述均质压力为50MPa-60MPa，均质时间2min-3min。
进一步地限定，步骤(3)所述杀菌为蒸汽直喷式干热灭菌，所述蒸汽为干热饱和蒸汽，所述杀菌的温度为145℃-147℃，时间为5s-7s。
进一步地限定，步骤(3)中所述豆浆与混合发酵剂添加量的质量比是100g：3.0g。
有益效果：本发明提供一种发酵豆奶为全植物发酵，发酵菌种丰富，发酵状态稳定；富含维生素和多酚，抗氧化能力高，口感细腻，酸甜可口；营养丰富，无动物性原料，生产成本低，风味好。
附图说明
图1为红茶菌发酵豆乳核黄素含量变化图；其中，横坐标是发酵时间，纵坐标是核黄素含量；
具体实施例
实施例1.
一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用，具体步骤如下：
(1)取200g大豆，将大豆清理干净，脱皮去胚，然后向温度为90℃的800ml水中加入质量分数为0.02％的氯化钙混匀后，将脱皮去胚的大豆放入水中浸泡10min，磨豆浆，添加低聚果糖；
(2)将(1)得到的豆浆在通过高压均质机进行高压均质；
(3)进行干热灭菌，冷却至37℃，接种，向豆浆混合物中加入质量分数为2.8％的酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂混合物，其中，酵母菌包括博伊丁假丝酵母、假丝酵母属亚种、异酒香酵母、酿酒酵母，醋酸菌包括木醋酸菌、甲醇醋杆菌、液化醋杆菌、东方醋杆菌，复合乳酸菌包括嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌，酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂的质量比为1：1：1。发酵温度28℃，发酵时间36h，发酵终止酸度为40°T；
(4)恒温箱内静态间接通气培养发酵，每1h通气2min，确保豆乳内各种微生物的正常生长，当发酵豆奶的pH值接近4.5时，将密封样品以4℃的温度转移到冰箱中进行缓慢发酵。
实施例2.
一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用，具体步骤如下：
(1)取200g大豆，将大豆清理干净，脱皮去胚，然后向温度为92℃的800ml水中加入质量分数为0.03％的氯化钙混匀后，将脱皮去胚的大豆放入水中浸泡15min，磨豆浆，添加低聚果糖；
(2)将(1)得到的豆浆在通过高压均质机进行高压均质；
(3)进行干热灭菌，冷却至37℃，接种，向豆浆混合物中加入质量分数为3.0％的酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂混合物，其中，酵母菌包括博伊丁假丝酵母、假丝酵母属亚种、异酒香酵母、酿酒酵母，醋酸菌包括木醋酸菌、甲醇醋杆菌、液化醋杆菌、东方醋杆菌，复合乳酸菌包括嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌，酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂的质量比为1：1：1。发酵温度30℃，发酵时间34h，发酵终止酸度为42°T；
(4)恒温箱内静态间接通气培养发酵，每1h通气2min，确保豆乳内各种微生物的正常生长，当发酵豆奶的pH值接近4.5时，将密封样品以4℃的温度转移到冰箱中进行缓慢发酵。
实施例3.
一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用，具体步骤如下：
(1)取200g大豆，将大豆清理干净，脱皮去胚，然后向温度为94℃的800ml水中加入质量分数为0.04％的氯化钙混匀后，将脱皮去胚的大豆放入水中浸泡20min，磨豆浆，添加低聚果糖；
(2)将(1)得到的豆浆在通过高压均质机进行高压均质；
(3)进行干热灭菌，冷却至37℃，接种，向豆浆混合物中加入质量分数为3.2％的酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂混合物，其中，酵母菌包括博伊丁假丝酵母、假丝酵母属亚种、异酒香酵母、酿酒酵母，醋酸菌包括木醋酸菌、甲醇醋杆菌、液化醋杆菌、东方醋杆菌，复合乳酸菌包括嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌，酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂的质量比为1：1：1。发酵温度33℃，发酵时间32h，发酵终止酸度为45°T；
(4)恒温箱内静态间接通气培养发酵，每1h通气2min，确保豆乳内各种微生物的正常生长，当发酵豆奶的pH值接近4.5时，将密封样品以4℃的温度转移到冰箱中进行缓慢发酵。
利用以下实验验证实验效果：以实施例3验证实验效果：
1.发酵豆乳微生物含量测定
(1)乳酸菌总数测定
参照GB 4789.35-2016，采用MRS培养基，在36℃条件下培养72h后，计数平板上菌落数。
(2)酵母菌总数测定
参照GB 4789.15-2016，采用马铃薯-葡萄糖-琼脂培养基，在30℃条件下培养96h后，计数平板上菌落数。
(3)醋酸菌总数测定
采用醋酸菌培养基，在30℃条件下培养96h后，计数平板上菌落数。
结果如图1所示。
由图1所示，发酵豆乳初始醋酸菌(AAB)、乳酸菌(LAB)与酵母菌(Yeast)计数分别为5.12、3.81和5.25log CFU/mL，发酵34h后的发酵豆乳中醋酸菌，乳酸菌和酵母菌计数分别增长到7.47、7.91和8.44log CFU/mL。结果表明，通过恒温静态间接通气培养，豆乳中的微生物可以在豆乳环境中良好生存，在共生体系中，酵母菌通过发酵将蔗糖水解成葡萄糖和果糖并产生乙醇，乙醇和葡萄糖进一步被醋酸菌利用，转化为乙酸和葡萄糖酸，同时丰富口感。而乳酸菌通过利用酵母菌代谢产物蛋白质和维生素等物质实现进一步生长。此外，酵母菌通过生长代谢产生的物质可以诱导乳酸菌中氨基肽酶的合成，增加豆乳环境中的氨基酸含量，进而促进乳酸菌的生长。在联合发酵体系中，酵母菌会通过递送葡萄糖酸盐，果糖，氨基酸，脂肪酸或它们的合成前体以促进乳酸菌的生长。
Claims (9)
1.一种将酵母菌、醋酸菌与乳酸菌联合用于发酵豆乳的发酵方法及应用，其特征在于，所述发酵豆乳是在豆浆中接种酵母菌与醋酸菌发酵剂与复合乳酸菌发酵剂的混合物进行发酵后得到的。
2.权利要求1所述的发酵豆乳在维持豆乳稳定性及提高苷元型大豆异黄酮、多酚等含量来提高抗氧化活性的保健品中的应用。
3.权利要求1所述的发酵豆乳在制备丰富口感及提高抗氧化活性的食品中的应用。
4.权利要求1所述的发酵豆乳的制备方法，其特征在于，所述制备方法如下：
(1)取200g大豆，将大豆清理干净，脱皮去胚，然后向温度为90℃-94℃的800ml水中加入质量分数为0.02％-0.04％的氯化钙混匀后，将脱皮去胚的大豆放入水中浸泡10min-20min，磨豆浆，添加低聚果糖；
(2)将(1)得到的豆浆在通过高压均质机进行高压均质；
(3)进行干热灭菌，冷却至37℃，接种，向豆浆混合物中加入质量分数为2.8％-3.2％的酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂混合物，其中，酵母菌包括博伊丁假丝酵母、假丝酵母属亚种、异酒香酵母、酿酒酵母，醋酸菌包括木醋酸菌、甲醇醋杆菌、液化醋杆菌、东方醋杆菌，复合乳酸菌包括嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌，酵母菌、醋酸菌发酵剂与复合乳酸菌发酵剂的质量比为1：1：1。发酵温度28℃-33℃，发酵时间32h-36h，发酵终止酸度为40～45°T；
(4)恒温箱内静态间接通气培养发酵，每1h通气2min，确保豆乳内各种微生物的正常生长，当发酵豆奶的pH值接近4.5时，将密封样品以4℃的温度转移到冰箱中进行缓慢发酵。
5.根据权利要求4所述的制备方法，其特征在于，步骤(1)所述脱皮是指大豆含皮≤大豆总皮体积分数的1％，所述去胚是指大豆胚的体积≤大豆总体积分数的0.2％。
6.根据权利要求4所述的制备方法，其特征在于，步骤(1)中所述豆浆与低聚果糖添加量的质量比为100g：4.0g。
7.根据权利要求4所述的制备方法，其特征在于，步骤(2)所述均质压力为50MPa-60MPa，均质时间2min-3min。
8.根据权利要求4所述的制备方法，其特征在于，步骤(3)所述杀菌为蒸汽直喷式干热灭菌，所述蒸汽为干热饱和蒸汽，所述杀菌的温度为145℃-147℃，时间为5s-7s。
9.根据权利要求4所述的制备方法，其特征在于，步骤(3)中所述豆浆与混合发酵剂添加量的质量比是100g：3.0g。
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| CN115969008B (zh) * | 2023-01-19 | 2023-12-22 | 江南大学 | 一种乳酸菌和酵母菌协同发酵制作发酵豆粉的方法和产品及应用 |
| CN116326730A (zh) * | 2023-04-12 | 2023-06-27 | 东北农业大学 | 一种增强开菲尔发酵大豆酸奶稳定性的方法 |
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