混合菌种发酵大豆饮料  

Study on Soybean Milk Fermented by Mixed Strains

作　　者：王若瑾 王昌禄[2] WANG Ruo-jin;WANG Chang-lu(North China University of Science and TechnologyLogistics Group Corporation,Tangshan Hebei 063200,China;Tianjin University of Science and Technology,School of Food Science and Engineering Tianjin 300457,China)

机构地区：[1]华北理工大学后勤集团总公司,河北唐山063210 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《华北理工大学学报（自然科学版）》2020年第1期98-104,92,共8页Journal of North China University of Science and Technology：Natural Science Edition

摘　　要：以大豆为主要原料,并通过乳酸菌与白地霉进行发酵工艺条件优化对其稳定性进行研究:通过单因素和响应面实验,研究了混合菌种发酵酸豆乳最佳工艺条件乳酸菌与白地霉配比为2:5,接种量为7%,发酵温度为30℃,发酵时间为8 h;研究黄原胶、果胶、CMC-Na、瓜尔豆胶等各种稳定剂对发酵豆乳饮料的稳定性的影响,筛选出复合稳定剂的最佳配比为:黄原胶添加量0.23%、果胶添加量0.1%、CMC-Na添加量0.27%。Soybean was used as the main raw material,and its stability was studied by optimizing fermentation conditions of lactobacillus and Geotrichumcandidum:the ratio of lactic acid bacteria to Geotrichumcandidum was 2:5,the inoculation amount was 7%,the fermentation temperature was 30℃,and the fermentation time was 8h.The effects of various stabilizers such as xanthan gum,pectin,CMC-Na and guar gum on the stability of fermented soybean milk beverage were also studied.The optimum ratio of the compound stabilizer was as follows:xanthan gumaddition0.23%,pectin addition 0.1%,CMC-Na addition 0.27%.

关 键 词：大豆 乳酸菌 白地霉 胞外多糖 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]