摘要
对用嗜酸乳杆菌发酵大豆蛋白粉的最佳配方、生产工艺进行研究,结果表明:以10%大豆蛋白粉,添加5%葡萄糖和0.04%酵母抽提物,接种量为7%,在发酵温度为39℃下发酵48h￣56h,总酸度可达到10mg/g以上,活菌数可达到4.3×109cfu/mL,乳酸含量可以达到于0.55g/100g。
The best formulation and technological conditions for the production of lactobacillus acidophilus fermented soybean protein powder were studied. The result showed that 10 % soybean protein powder was added 5 % glucose and 0.04 % yeast extract, inoculation ratio was 7 %,fermentation time was 48 h-56 h at 39 ℃. At last the acidity of yogurt reached 10 mg/g,living cell count yeached 4.3×10^9 cfu/mL,levels of lactic acid reached 0.55 g/100 g
出处
《食品研究与开发》
CAS
北大核心
2008年第2期50-53,共4页
Food Research and Development
关键词
嗜酸乳杆菌
发酵
大豆蛋白粉
工艺研究
lactobacillus acidophilus
ferment
soybean protein powder
the study on preparation technology
