摘要
用豆乳进行乳酸发酵,确定了发酵豆乳饮料的最佳工艺条件为:豆乳浓度50%～60%,嗜热链球菌和保加利亚乳杆菌之比为3∶2,接种量为2%,均质温度65～75℃、压力25～40MPa,发酵温度43℃、时间4～5h,后熟温度4～6℃、时间18～24h。
The optimal technological conditions for the lactic acid fermentation of soybean milk are as follows: soybean milk 50% ~ 60%, Str. Thermophilus∶L. bulgaricus = 3∶2, inoculum concentration 2%, homogenization at 65 ~ 75℃ and 25 ~ 40 MPa, fermentation at 4 3℃ for 4 ~ 5 h, and post maturation at 4 ~ 6℃ for 18 ~ 24 h.
出处
《饮料工业》
2005年第2期29-31,共3页
Beverage Industry
关键词
豆乳
乳酸发酵
生产工艺
soybean milk
lactic acid fermentation
production technology
