酸豆乳发酵工艺优化试验  

Optimization Experiment of Fermentation Process of Soybean Milk

作　　者：马新新 MA Xinxin(Shanghai Tramy Green Food(Group)Co.,Ltd.,Shanghai 201300)

机构地区：[1]上海清美绿色食品(集团)有限公司,上海201300

出　　处：《食品工业》2020年第7期170-174,共5页The Food Industry

摘　　要：以自产的脱皮豆浆为原料,采用复配菌种进行发酵制作发酵酸豆乳产品。通过单因素试验和正交试验优化酸豆乳发酵工艺,试验结果表明,发酵菌种最佳复配比例为1︰1︰1,接种量为0.035 g/L,蔗糖添加量为7%,培养温度为43℃,在此发酵工艺下发酵的酸豆乳产品酸度和黏度最适宜,豆腥味基本被掩盖,风味和口感最好。The soybean milk products were fermented by a compound strains and peeling soybean milk. By single factor test and orthogonal test, the fermentation process of sour soybean milk was optimized. The test results show that the best condition was mix proportion of fermentation strains 1︰1︰1, quantity of compound strains 0.035 g/L, cane sugar 7%, and culture temperature 43 ℃. Under this process condition, the acidity and viscosity of the sour soybean milk products were optimum, the smell of bean was basically concealed, and flavor and taste were the best.

关 键 词：酸豆乳 发酵工艺 脱皮豆浆 豆腥味 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]