嗜酸乳杆菌发酵豆乳饮料的稳定性研究  

Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus

作　　者：孟岳成[1] 侯晓真[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国粮油学报》2009年第6期143-147,共5页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省重点科研农业项目专项(2006C22028)

摘　　要：以大豆为主要原料,经嗜酸乳杆菌发酵后,调配成发酵豆乳饮料。通过三元二次回归正交实验结合二次回归正交方差分析和岭嵴法分析对其各稳定性影响因素进行研究,得出最佳的工艺配比:乳化剂为0.15%(单甘酯:蔗糖酯=1∶1,HLB值为8)、CMC为0.24%、果胶为0.10%,蔗糖为6%、络合物为0.23%、pH值为4.0、均质压力为25 MPa。A type of fermented soymilk beverage was developed by using acidophilus Lactobacillus. To optimize the processing parameters to enhance the stability of the soymilk beverage, the methods of range analysis, variance analysis of quadratic regress model and ridge analysis of response surface were adopted. Results show the obtained optimal processing conditions are as follows： composite emulsifier dose 0.15%, CMC 0.24%, pectin 0.10%, sucrose 6%, complex 0.23 %, pH 4.0, and homogenization pressure 25 MPa.

关 键 词：发酵豆乳饮料 加工工艺 稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]