摘要
应用嗜热链球菌与保加利亚乳杆菌的混合菌种发酵豆乳．当添加葡萄糖、乳糖和蔗糖时可以促进豆乳发酵速度．增加产酸量。豆乳中葡萄糖浓度在０．４ｍｏｌ．Ｌ－１乳糖和蔗糖浓度在０２ｍｏｌＬ－１时，豆乳发酵产酸明显；而且葡萄糖和乳糖的产酸量高于蔗糖。
Adding the glucose.sucrose and lactose into soy milk can promote fermented velocity,increase acid production of the milk when it was fermented with the strains of Streptococcus thermophilus and Lactobacillus bulgaricus.The soy milk fermented and produced acid obviously at 0.4mol.L-1 of glucose,0.2mol.L￣(-1)of sucrose Addingglucose and lactose could make higher acid production than that of adding sucrose respectively.
出处
《黑龙江八一农垦大学学报》
1996年第3期106-110,共5页
journal of heilongjiang bayi agricultural university
关键词
豆乳
糖
发酵
产酸量
Soy milk
Sugar
Fermentation
Acid production
