益生菌发酵豆乳工艺条件优化研究  

Optimizition of technology conditions probiotics fermented soymilk

作　　者：房鑫[1] 张静晨[1] 王玉华[1] 于寒松[1] 胡耀辉[1] 

机构地区：[1]吉林农业大学,长春130118

出　　处：《食品科技》2014年第8期98-102,共5页Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2013BAD18B07);现代农业产业技术体系建设专项资金项目(CARS-04);国家自然科学基金项目(31101252)

摘　　要：通过菌种驯化从8个益生菌菌株中筛选出3种能够在纯豆乳中稳定发酵并连续传代6次以上的目标菌种,在此基础上进行优化设计得到发酵剂的最优菌种配比,并探讨该发酵剂的最佳使用条件。使用Minitab软件进行单纯型格子点法混料试验设计,通过对模型的分析,得到发酵剂菌种最优比例为两歧双歧杆菌40%、干酪乳杆菌30%、植物乳杆菌30%。对该发酵剂的最佳使用条件进行单因素试验分析,确定最佳发酵温度为39℃,最佳接种量为3%。最终得到性状稳定、风味良好、益生菌数量高的发酵豆乳。Three kinds of probiotics which can stably fermented and continuously passaged in pure soymilk were screened from eight strains by domestication. Each of the three probiotics can continuous passage more than six times. After the screen of domesticated culture medium, eligible Bifidobacterium bifidum, Lactobacillus casei and Lactobacillus planticola were obtained using Minitab software to make simplex lattice point method mixing experiment design, by analyzing the model, the optimal strain ratio of the starter culture was Bifidobacterium bifidum 40%, Lactobacillus casei 30% and Lactobacillus planticola 30%. Applying single factor experiment for the analysis of the optimum operation conditions of starter cultures, the best fermentation temperature was 39 ℃ and the best inoculation quantity was 3%. Finally the fermented soymilk with stable character, good flavor and high number of probiotic was made.

关 键 词：发酵豆乳 两歧双歧杆菌 干酪乳杆菌 植物乳杆菌 混料试验设计 

分 类 号：TS201.3[轻工技术与工程—食品科学]