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202301008.pdf
文章编号： 1672-6987（2023）01-0061-09； DOI： 10.16351/j.1672-6987.2023.01.008
石晓丹， 马骏， 王家林*(青岛科技大学 海洋科学与生物工程学院， 山东 青岛 266042）
摘要： 以豆浆和脱脂奶粉为底物进行发酵，制备出一种富含纳豆激酶的新型蛋白饮品，为改善其口味及提高纳豆激酶活性，分别研究了豆奶比、初始pH、接种量、发酵时间和发酵温度对蛋白饮品品质的影响。通过工艺优化得出在V（豆浆）∶V（牛奶）为1∶1、接种量为2%，39 ℃下发酵16 h后制备得到的饮品呈乳白色，口感润滑带有豆奶香气，纳豆激酶活性高达27 033 U·mL-1且微生物指标符合国家食品安全标准。
关键词： 纳豆激酶； 液体发酵； 复合饮料； 响应面优化
中图分类号： Q 815文献标志码： A
引用格式： 石晓丹，马骏，王家林. 一种富含纳豆激酶蛋白饮品的工艺探究［J］. 青岛科技大学学报(自然科学版), 2023, 44(1): 61-69.
SHI Xiaodan, MA Jun, WANG Jialin. Study on technology of protein drink rich in nattokinase［J］. Journal of Qingdao University of Science and Technology（Natural Science Edition), 2023， 44（1）： 61-69.
Study on Technology of Protein Drink Rich in Nattokinase
SHI Xiaodan, MA Jun, WANG Jialin
(College of Marine Science and Bioengineering, Qingdao University of Science and Technology, Qingdao 266042, China)
Abstract: In this study, soybean milk and skim milk powder were used as substrates for fermentation to prepare a new protein drink rich in nattokinase. In order to improve its taste and nattokinase activity, the effects of soybean milk ratio, initial pH, inoculation amount, fermentation time and fermentation temperature on the quality of protein drink were studied.Through process optimization, the beverage prepared at the volume ratio of soy milk 1∶1, inoculation amount of 2%, 39 ℃ fermentation for 16 h was milky white, smooth taste with aroma of soy milk, nattokinase activity up to 27 033 U·mL-1, and microbial indicators in line with the food safety standards of fermented milk.
Key words: nattokinase； liquid fermentation； compound beverage； response surface optimization
收稿日期： 2022-01-19
基金项目： 国家绿肥产业技术体系项目（CARS-22）.
作者简介： 石晓丹（1996—），女，硕士研究生.*通信联系人.
