益生菌豆酸乳发酵条件的优化  

Optimization of Fermentation Conditions for Soybean Yogurt

作　　者：徐成勇[1] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200072

出　　处：《食品与发酵工业》2008年第9期156-162,共7页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划(No.2006BAD04A14)

摘　　要：豆酸乳是将大豆磨浆后与牛乳混合经乳酸菌发酵而赋予特殊风味的产品,但尚未有仅用嗜酸乳杆菌和两歧双歧杆菌2株菌来发酵益生菌豆酸乳的报道。对碳源、生长促进因子、稳定剂和温度等发酵条件进行优化,实验结果表明:在豆水比为1:8、牛乳含量为30%的豆浆牛乳混合物中添加4.0%的蔗糖、0.3%的葡萄糖、0.6%的低聚果糖、0.8%的BY-H-260,在无菌条件下添加0.005%的嗜酸乳杆菌菌粉和0.015%的两歧双歧杆菌菌粉,在42℃条件下发酵5～5.5 h,酸度可达70～75°T(pH为4.0左右),活菌数可达108cfu/mL级,组织状态良好。Oybean yogurt is a product with a peculiar flavor containing the mixture of soybean milk and the milk that is fermented by Lactic Acid Bacteria. Till now there has been no report about probiotics soybean yogurt fermented solely by Lactobacillus acidophilus and Bifidobacteriurn bifidum. Some fermentation conditions such as carbon source, growth factor, stabilizer and temperature were studied. The conditions were： adding 0. 005 % Lactobacillus acidophilus and 0. 015% Bifidobacteriurn bifidum in sterile condition to the soybean milk made from 1 ： 8 of soybean to water and mixed with 30% milk, with 4.0% sucrose, 0.3% glucose, 0.6% oligo-frnctose and 0.8% stabilizer BY-H-260 at 60℃, and then fermented at 42℃ for 5-5.5 h. The texture of the soybean milk was good, and its acidity and living bacteria＇s amount were 70-75°T and 108 cfu/mL respectively.

关 键 词：豆酸乳 嗜酸乳杆菌 两歧双歧杆菌 发酵条件 优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]