大豆低聚糖的提取及其对乳酸菌生长影响的研究

Study on the Carft of the Soybean Oligosaccharide Extraction and Effect on the Growth of Lactic Acid Bacteria

通过从脱脂豆粕中提取大豆低聚糖的实验,确定了浸提、活性炭脱色和离子交换脱盐等过程的较优工艺参数,为产品加工开发提供参考依据。同时实验表明,在酸奶中添加大豆低聚糖的量≤5‰时,对酸奶中的乳酸菌数量无明显影响。

The conditions of the soybean oligosaccharide production from soybean cake are studied. The optimum conditions of extraction, decolorizing of active carbon and ion exchange are determined through experiment. And the experiments show that the number of lactic acid bacteria of yogurt has not obviously changed when the soybean oligosaccharide content doesn＇t exceed 0.5%.