大豆自然老化时间对豆浆理化特性及风味品质的影响-食品科学.PDF

※基础研究 食品科学 2018, Vol.39, No.13 61 大豆自然老化时间对豆浆理化特性及 风味品质的影响 * * 吴永庆，张华江 ，迟厚裕，夏 宁 ，徐丽娜，刘媛媛，李 彤 （东北农业大学食品学院，黑龙江哈尔滨 150030 ） 摘  要：为了进一步提高豆浆的品质，探讨不同自然老化时间对豆浆理化特性及风味品质的影响规律，本实验以可 溶性固形物含量、脂肪含量、蛋白质含量、蛋白质提取率、稳定性、沉淀性及粒径分布为豆浆的评价指标，同时 通过顶空固相微萃取-气相色谱-质谱联用技术分析豆浆风味物质的种类及含量变化。结果表明：大豆自然老化12 个 月后所制豆浆与对照组（20 ℃、相对湿度47%下平衡10 h）相比，其可溶性固形物、脂肪、蛋白质含量分别下降了 2.8%、13.79%、9.4%；蛋白质提取率下降了1.73%；稳定系数下降了12.82%；沉淀率上升了48.78%；粒径分布整体 右移，平均粒径从229.6 nm增至312.9 nm ；豆浆中主要的豆腥味物质质量分数上升了7.24%，非豆腥味物质质量分 数下降了0.93% 。实验结果揭示了大豆自然老化时间对豆浆的理化特性及风味品质的影响规律，即随着自然老化时 间的延长，其理化品质逐渐下降，风味品质也随之变差。 关键词：大豆；自然老化时间；豆浆；理化特性；风味物质 Effect of Soybean Natural Aging Time on Physicochemical Properties and Flavor Quality of Soybean Milk * * WU Yongqing, ZHANG Huajiang , CHI Houyu, XIA Ning , XU Lina, LIU Yuanyuan, LI Tong (College of Food Science, Northeast Agricultural University, Harbin 150030, China) Abstract: In order to improve the quality of soybean milk, this study investigated the effect of soybean natural aging time on the quality of soybean milk in terms of soluble solid content, fat content, protein content, protein recovery, stability, precipitability and particle size distribution. Changes in the type and amount of volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that compared with the control group (equilibrated for 10 h at 20 ℃ and 47% relative humidity), the contents of soluble solids, fat and protein in soybean milk made from soybeans with natural aging f