酵母菌发酵法改良大豆肽感官品质的研究

摘要

In this paper,the sensory quality of soybean peptides is improved by yeast fermentation method.The experimental results show that the sensory quality is the best when 2％ soybean peptides are fermented for 2 hours at 28 ℃ with 1％ yeast.During the fermentation process of soybean peptides,the content of ethanol is increased gradually,the bitterness of soybean peptides is disappeared,the soybean odor is also disappeared and becomes wine aroma.So the sensory quality of soybean peptides is improved greatly by yeast fermentation.%研究了酵母菌发酵法改良大豆肽的感官品质.实验结果表明:在2％的大豆肽中,添加1％的酵母菌,在28℃下发酵2 h,大豆肽的感官品质最佳.大豆肽在面包酵母菌发酵的过程中,乙醇含量不断增加,大豆肽溶液苦味消失,气味由腥味变成酒香味.因此,通过发酵后,大豆肽感官品质得到很大改善.