摘要
利用乳酸菌发酵豆乳,结果表明,如同牛乳一样,豆乳也能提供乳酸菌生长所需的营养物质,并使豆乳的PH下降和产生凝乳现象。但经乳酸菌发酵的豆乳,其酸度远不如酸乳,而且乳酸菌的生长量也低于牛乳(前者仅10~7个/ml,后者达10~8个/ml以上)。添加葡萄糖、乳糖等物质于豆乳中,虽有助于提高豆乳的酸度,但效果不甚显著。此外,豆乳经乳酸菌发酵后也不能产生酸牛奶所具有的特殊香味或风味,也未检出双乙酰(丁二酮)和乙醛等物质。
Yoghurt starter lactic acid bacterium (Lactobacillus buigaricus and Streptococcus the-rmophilue) is able well to grow in soybean milk and makes it coagulate. However,both its microbial biomass (107 cell/ml) and acidity are less than in milk (108 cell/ml) . The soybean milk with the addition of glucose or lactose can increase acidity of culture, but can not produce special flavor of yoghurt.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第3期28-31,共4页
Food and Fermentation Industries
关键词
豆乳
乳酸菌
发酵
饮料
Soybean milk, Lactic acid bacteria
