鼠李糖乳杆菌纯种发酵大豆乳工艺研究  

Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus

作　　者：苑社强[1] 谷新晰[2] 李晨[2] 许文涛[3] 田洪涛[2] 罗云波[3] 

机构地区：[1]河北农业大学科教兴农中心,河北保定071001 [2]河北农业大学食品科技学院,河北保定071001 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2013年第7期19-24,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省科技发展计划项目(2010GG10048)

摘　　要：以从益生菌乳制品中自行分离选育的生长繁殖力强、发酵活力高的鼠李糖乳杆菌(05-28)为试验菌株。通过正交试验研究鼠李糖乳杆菌纯种发酵大豆乳的工艺条件,确定大豆乳培养基的最适工艺条件为:总接种量5%(活菌数约为5×107cfu/mL),基质起始pH 7.0,发酵温度37℃,有氧条件发酵。采用最适工艺条件进行鼠李糖乳杆菌纯种发酵大豆乳,凝乳时间为5h,发酵产品的总活菌数1.6×109cfu/mL,pH 4.5,滴定酸度79.6°T。发酵产品色泽呈乳白色,凝乳良好,酸甜适口。LactobaciUus rhamnosus 05-28 which was isolated from dairy products were taken as experiment strains. It was of oxygen-resistant, adversity-resistant and high activity. The main factors affected texture and flavor during soybean milk fermentation were studied by analysis of variance, including the fermentation technology which determined by orthogonal experiment. The result was satisfactory under the following processing conditions： inoculation amount 5%（5×107 cfu/mL）, initial pH 7.0, fermented temperature 37 ℃. the fermentation period was 5 h, the viable cell numbers reached more than 1.6×109cfu/mL, pH 4.5, acidity 79.6 °T. This study could provide a scientific basis for the industrial production of Lactobacillus rhamnosus fermented soybean milk products and their application.

关 键 词：鼠李糖乳杆菌 发酵 大豆酸乳 工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]