摘要
针对大豆酸奶的风味,采用抑制离子排斥色谱法和GC-MS的固相微萃取法,分析不同类型大豆酸奶的发酵过程中有机酸的变化以及最终产品的主要风味成分。通过离子色谱,分析了3种不同的大豆原料制备的大豆酸奶在从发酵起始至发酵终止丙酮酸、柠檬酸、乳酸的变化;利用GC-MS的固相微萃取技术分析比较了豆浆酸奶和酸牛奶的主要风味物质,从中发现了影响大豆酸奶产品风味的主要物质以及和酸牛奶产品之间的差异。
Organic acids and volatile off-flavor compounds in the soy based yo gh urt were isolated and analyzed by ion exclusion chromatography and GC-MS of sol id phase micro-extraction (SPME) samples respectively. Changes in acetone acid, citric acid and lactic acid contents in the fermented course for different of s oy proteins were analyzed. Major volatile off-flavor compounds for dairy and so y based yoghurt were compared and their influences on the flavor profiles of soy based yoghurt were suggested.
出处
《中国乳品工业》
CAS
北大核心
2004年第12期19-21,42,共4页
China Dairy Industry
关键词
大豆
大豆蛋白
大豆酸奶
风味
soybean
soy protein
soy based yoghurt
flavor
