活性乳酸菌酸豆奶干粉的研制以及应用性研究  

作　　者：张迅捷[1] 罗建玲[1] 吴超[1] 谢东扬[2] 

机构地区：[1]福建华南女子学院营养与食品科学系,福州350007 [2]福建农林大学病毒所,福州350000

出　　处：《食品工业科技》2003年第1期82-84,共3页Science and Technology of Food Industry

基　　金：福建省自然科学基金资助项目(B0010033)。

摘　　要：采用四种干制方法生产乳酸菌酸豆奶干粉(冷冻干制、常压干制、减湿干制、真空干制),探讨了不同干制工艺对乳酸菌活菌数的影响,对乳酸菌酸豆奶干粉制作酸豆奶和花色酸豆奶的应用性进行了研究。实验结果表明,冷冻干制是最佳的干制方法,干粉活菌数达到1.02×108cfu/g,活菌存活率为64.51%。冷冻干制制得的酸豆奶干粉作为菌粉复制酸豆奶后的感官性能与传统菌种制作酸豆奶一致,最佳的加菌量为1%冻干粉,制成的花色酸豆奶的风味、口感良好。Four types of fermented soybean milk powder of lactic acid bacteria were successfully produced by using different desiccation methods:freeze -drying ,atmospheric drying ,g as drying ,and vacuum drying .The amount of lactic acid bacteria was dectected.The applications of fermented soybean milk power were also studied.Results show freeze -dried powder has the hig hest amount of lactic acid bacteria1.02×10 8 cfu /g ,the reservation rate of lactic acid bacteria in soybean milk power was 64.51%.There was no difference of fermented soybean milk produced by fermented freeze -dried powder and traditional liquid lactic acid bacteria.

关 键 词：活性乳酸菌 酸豆奶干粉 研制 应用性研究 大豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]