大豆酸奶风味物质研究进展

近年来, 随着行业和消费者对健康和环保的认识不断提高, 植物基酸奶产品市场得到快速发展。大豆是最主要的植物基蛋白来源之一, 营养丰富且具有多种生理活性物质, 以大豆蛋白等植物基蛋白发酵的植物酸奶具有绿色健康等优点, 但产品容易出现豆腥味或者苦涩味等不良风味问题, 风味不佳是目前大豆酸奶产品发展的主要技术瓶颈。本文介绍了大豆酸奶主要风味来源、风味物质分类及风味改良方法, 其中大豆酸奶的不良风味主要来源于大豆原料自身风味物质及发酵过程中乳酸菌产生的挥发性风味物质, 本文提出了改善大豆酸奶产品风味的关键在于优化发酵原料、改善原料加工工艺及筛选适合大豆蛋白发酵的风味菌株, 为今后的大豆酸奶研究和产业发展提供思路。

Research progress on flavor substances of soybean yogurt

In recent years, the market for plant-based yogurt products is growing rapidly as the industry and consumers become more aware of health and environmental concerns. Soybean is one of the most important sources of plant-based proteins, which is rich in nutrients and has many physiologically active substances. Plant-based yogurt fermented with soybean proteins has advantages such as being green and healthy, but the product is prone to unpleasant flavor problems such as beany flavor or bitterness, and the unfavorable flavor is the main technical bottleneck in the development of soybean yogurt products. This paper summarized the sources of the main flavor of soybean yogurt, the classification of flavor compounds, and the methods of flavor improvement. The off-flavor of soybean yogurt mainly comes from the unpleasant odor of raw materials and the volatile flavor substances produced by lactic acid bacteria during the fermentation process. The keys to improving the flavor of soybean yogurt are to optimize the fermentation raw materials, improve the processing of raw materials, and screen the flavor strains suitable for soybean proteins fermentation, which provides a reference for future research and industrial development of soybean yogurt.