凝固型黑豆酸奶工艺的研究  

Study on The Solidifying Black Soy-yogurt Technology

作　　者：郭德军[1] 阮长青[1] 孔令梅[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,密山158308

出　　处：《黑龙江八一农垦大学学报》2002年第3期76-79,共4页journal of heilongjiang bayi agricultural university

摘　　要：将保加利亚乳杆菌和嗜热链球菌在牛奶与黑豆浆培养液中进行连续传代驯化,使其逐步适应黑豆奶的发酵环境,再用驯化后的菌种生产黑豆酸奶。同时对黑豆乳去腥、豆浆浓度进行了探讨,并确定了主要工艺参数。Lactobacillus bulgaricus and streptococcus thermophils were tamed continuously in a culture fluid mixed with milk and black soymilk, these bacterial would suit to the environment of fermentation in the black soymilk gradually, then using the above tamed bacterial produce the black soy-yogurt. The eliminating fishy smell designing concentration of the black soymilk were researched, major technical parameters for production were defined by experiments.

关 键 词：凝固型黑豆酸奶 乳酸菌驯化 发酵 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]