摘要
用质量分数为4 %的NaHCO3 和Na2 CO3 混合碱浸泡大豆8h ,脱除豆浆腥味。以1%海藻酸钠与1 5 %聚乙烯醇作包埋剂,注入2 %CaCl2 硼酸液中固定化9～10h ,制备固定化球。以相同生物量固定化保加利亚杆菌球和嗜热链球菌球,比例为2∶1。
The odd flavor in soybean milk was removed by soaking soybean in 4% mixed liquid of two kinds of bases at room temperature for 8 h. Lac. Delbrueckii subsp. Bulguricus and Str. Thermophilus were immobilized with 1.2% sodium alginate and 1.5% polylenol,respectively, in 2% CaCl_2 and boric acid for 9～10 h. Optimal rate of the gel ball of Lac. Delbrueckii subsp. Bulguricus and Str. Thermophilus at 2∶1 is used for the fermentation of soybean yogurt.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期123-126,共4页
Food and Fermentation Industries
基金
安徽省教育厅自然科学基金课题 (98JL1 83)
江苏省教育厅自然科学基金课题 (0 3KJD550 0 0 2 )
