摘要
对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。使用驯化过的保加利亚乳杆菌和嗜热链球菌为菌种,采用正交实验,确定该饮料的最佳配方和工艺条件。大豆乳和芝麻乳比例8∶2,蔗糖添加量为10%,乳糖用量为1.2%,接种量4%,发酵温度43℃,发酵时间16h。产品口感细腻,酸味可口,风味独特,是营养保健型发酵饮品。
In this paper, the formulation and process of Loctobacillus fermented beverage from soybean and sesame were studied. Lactobacillus bulgaricus and Streptococcus thermophillus were used to ferment. The fermented beverage＇s optimum formula and processing conditions were selected by orthogonal test method. The optimum formula of fermented beverage is： ratio of soymilk and sesame milk was 8：2, the additive were cane sugar t0% , lactose t.2%. The best process condition were 43℃ fermentative temperature , 4% vicinal amount and 16hours fermentative time. The product have exquisite feeling, unique flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期155-157,共3页
Science and Technology of Food Industry
基金
江苏省教育厅"青蓝工程"资助(苏教师[2007]2号)。
关键词
大豆
芝麻
乳酸菌
发酵
soybean
sesame
Lactobocillus
fermentation
