大豆酸乳发酵工艺优化的研究  

Studies on the Optimization of Fermentation Conditions of Soybean Youhurt

作　　者：郭晓[1,2] 张晓丽[2] 王艳萍[1] 

机构地区：[1]天津科技大学,天津300457 [2]河南质量工程职业学院,河南平顶山467000

出　　处：《食品研究与开发》2011年第11期115-118,共4页Food Research and Development

摘　　要：以大豆为主要原料,经过瞬时高温热处理,用1∶1保加利亚乳杆菌(L.bulgaricus)和嗜热链球菌(str.themophilus)混合作为发酵剂进行乳酸发酵。用实验得出最佳发酵工艺条件为:接种量4%,发酵温度43℃,发酵时间8 h;在此条件下研制出具有浓郁风味的乳酸菌发酵大豆酸奶。This study will be soybean as the main raw material,through experimental instantaneous high-temperatur heat treatment,make lactic acid fermenation which 1∶1 of streptococcus thermophilus and Lactobacillus bulgaricus as mixed learen.The optimum technical conditions form fermentation was selected by orthogonal experiment.The results showed that the optimum fermentation conditions were 43 ℃,Inoculation Volume 4 %,8 h fermentation time.Under optimal conditions.The fermented sour milk with tastiness o soybean was developed.

关 键 词：大豆 酸豆乳 乳酸菌 发酵工艺优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]