发酵型酸豆乳工艺条件的研究  

Study on fermentation processing techonology of the soybean yogurt

作　　者：王艳萍[1] 蔚钏[1] 郗宏波[1] 王金菊[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国乳品工业》2013年第3期61-64,共4页China Dairy Industry

基　　金："十二五"科技部高科技发展研究计划(863计划)(2011AA100904)

摘　　要：以大豆为主要原料,研究了嗜热链球菌、保加利亚乳杆菌和嗜酸乳杆菌为混合发酵剂进行乳酸菌发酵酸豆乳的制备工艺。通过单因素和正交实验确定了最佳制备工艺:接种嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌的比例为1∶1∶2,接种量为4%,发酵温度为43℃,蔗糖的添加量为6%,发酵时间4 h。在此条件下发酵的酸豆乳活菌数可达2.8×108mL-1,具有淳厚的豆香味和清香的乳酸味,质地均匀,且酸甜可口。This study investigated the processing technologies of the soybean yogurt fermented by the mixed starter of Streptococcus thermophilus, Lactobadllus delbrueckii and Lactobadllus addophilus, using the soybean as raw material. The optimum processing technology was determined by single factor experiment and orthogonal experiment, which were as follows： ration of Streptococcus thermophilus, Lactobadllus delbrueckii and Lactobacillus addophilus 1：1：2, inoculum of mixed strain 4%, fermentation temperature 43℃, sucrose addition 6%, and fermentation time 4h.Under theses conditions, the number of live bacteria of the soybean yogurt processed under the above condition was 2.8 ×10^8mL-1. The soybean yogurt took on pure flavor of soybean and lactic add, smooth texture, sour and sweat dehcious taste.

关 键 词：乳酸菌 酸豆乳 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]