摘要
本研究应用不同的大豆蛋白为原料制备大豆酸奶,并对其影响因素进行了分析。使用常用的保加利亚乳杆菌和嗜热链球菌,逐渐增加其中的豆乳含量进行驯化培养。结果表明,豆乳与牛乳比为8:2发酵效果较好。经发酵实验,分别确定了不同原料的最佳固形物含量、发酵时间、杀菌温度等影响因素。
Different soy protein were used in this study to prepare soy based yogurt and their properties were compared. Lactobacillus bulgaricus and streptococcus theromophilus were domesticated by increasing soymilk content in yogurt base. A soy/ milk ratio of 8 : 2(W/W) obtained which bacteria could grow well. Optimum solid content, fermentation time and sterilization temperature for each material in yogurt processing were determined.
出处
《食品工业》
北大核心
2004年第2期22-24,共3页
The Food Industry
