摘要
以大豆为原料,用保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus ther-mophilus)为发酵剂进行发酵,对全大豆凝固型酸乳生产中蔗糖及稳定剂添加量、乳酸菌接种量、发酵时间等工艺条件进行了优化研究。结果表明,豆乳煮沸15 min经脱腥和灭菌处理,添加蔗糖50 mg/mL,接种经驯化的混合菌种4%(菌种体积占豆乳体积的百分比),辅以复合稳定剂琼脂1.0 mg/mL及CMC-Na2.0 mg/mL,40℃发酵5 h,可得色泽洁白、口感细腻、酸甜适口并且营养丰富的全大豆凝固型酸乳。
The fermentation process of whole soybean caky yoghurt was studied using Lactobacillus bulgaricus and Streptococcus thermophilus,including deodorization,addition of sugar and stabilizing agents,inoculation amount,and fermentation temperature and time.Results showed that the optimum conditions for generating white color,smooth,sweet and sour taste and nutrient-rich caky yoghurt was as follow： 15 min of boiling sterilization for soybean milk deodorization,50 mg/mL sugar dosage,1.0 mg/mL agar and 2.0 mg/mL CMC-Na,4% of fermenting medium and 40 ℃ for 5 h.
出处
《湖北农业科学》
北大核心
2012年第21期4850-4851,4855,共3页
Hubei Agricultural Sciences
关键词
大豆
凝固型酸乳
发酵工艺
优化
soybean
caky yoghurt
fermentation process
optimization
