益生菌混合发酵酸豆乳的工艺条件优化  

Optimal procession conditions of sour soybean milk fermented with probiotics mix

作　　者：郭颖[1] 涂顺明[1] 骆练[1] 刘新征[1] 郑芳燕[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015

出　　处：《食品与发酵工业》2014年第10期108-112,共5页Food and Fermentation Industries

基　　金：国家十二五科技支撑计划项目(2012BAD34B03)

摘　　要：对嗜热链球菌、保加利亚乳杆菌和植物乳杆菌3种菌分别进行驯化处理,使其能够较好地适应100%纯豆乳的发酵环境。再用驯化后的3种菌混种发酵制备酸豆乳,通过单因素和正交试验确定酸豆乳的适宜发酵条件。优化得到酸豆乳的适宜发酵条件为:3种菌配比1∶1∶1、接种量5%、发酵温度40℃、发酵时间5 h。在此条件下,制备得到的发酵酸豆乳的酸度可达98.7°T,黏度为3 875 mPa·s,菌数可达5.63×108CFU/g,且凝乳效果好,无乳清析出,无豆腥味,口感细腻润滑,呈乳白色。In this paper, Streptococcus thermophilus,Lactobacillus bulgaricus and Lactobacillus plantarum subsp. plantarum were domesticated to adapt to the fermentation environment of 100% pure soybean milk. The optimal pro- duction conditions were selected by single-factor experiments and orthogonal experiment. Ratio of three kinds of bacte- ria was 1： 1： 1, inoculum amount was 5% , fermentation temperature was at 40℃ and fermentation time was 5 h. Un- der the above optimum conditions, the acidity of fermented soybean milk was 98. 7°T, the viscosity was 3875 mPa＇s, and the total bacterial count was 5.63 × 10SCFU/g. The fermented soybean milk had good curd effect, no whey separation, no bean flavor. The milk was delicate, smooth and white. This research provide technical reference for the development of high quality soy yogurt .

关 键 词：菌种 驯化 植物乳杆菌 酸豆乳 发酵条件优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]