乳酸菌发酵酸豆乳生产工艺的研究  

Production processing of fermented soy-milk by lactic acid bacteria

作　　者：方海田[1] 刘慧燕[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《中国酿造》2009年第5期126-128,共3页China Brewing

摘　　要：以大豆为原料,对生产酸豆乳的工艺进行了研究。纯豆乳经浸泡、磨浆、脱腥后制成,通过正交试验,获得最佳的发酵工艺,豆水比为大豆∶水=1∶10。嗜热链球菌∶保加利亚乳杆菌=1∶1,85℃杀菌30m in,蔗糖的添加量为8%,前发酵温度为40℃,前发酵时间为4h,接种量5%,后发酵温度4℃。Using soybeans as raw material, production processing of fermented soy-milk was investigated in this paper. Pure soybean milk was ob- tained by soaking, grinding, removing fishy smell. The optimal fermentation conditions were achieved through orthogonal experiment as followed： the ratio of soybean to water （m： m） 1： 10, the ratio of Streptococcus thermophilus to Lactobacillus bulgaricus 1： 1, pasteurization temperature 85 ℃, pasteurization time 30 min, content of sucrose addition 8%, pre-fermentation temperature 40℃, pre-fermentation time 4 h, inoculum 5 % and post- fermentation temperature 4℃.

关 键 词：豆乳 乳酸菌 发酵 工艺条件 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]