摘要
以优质的毛豆为主要原料,选用保加利亚乳杆菌和嗜热链球菌以1:1组成混合发酵剂进行乳酸发酵。通过正交试验,得出稳定剂的最佳配方:羧甲基纤维素钠0.10%、酪蛋白酸钠1.0%、海藻酸钠0.25%。采用四因素二次旋转正交回归设计试验,得出最佳发酵条件为:接种量4%、发酵温度42℃、发酵时间4h;最佳配方为:毛豆豆乳:还原乳=7:3,糖用量8%,复合稳定剂用量1.3%。
In this study, vegetable soybean was fermented to produce yoghurt by the combined starter of Lactobacillus bulgaricus and Streptococcus thermophilus with the ratio of 1:1.Through orthogonal test, the optimal formula of stabilizer for the yoghirt is sodium carboxymethylcelluose 0.10%, sodium caseinate 1.0% and sodium alginate 0.25%. By means of qudractic orthogonal rotation comdination design of four factors, the optimal fermentation conditions of vegetable soybean are determined as follows: amount of inoculation: 1.4%, temperature 42 ℃ and time 4 h. The optimal formula of vegetable soybean yoghurt is: vegetable soybean soymilk-reduced milk ratio 7: 3, sugar 8% and the composite stabilizer 1.3%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第12期797-800,共4页
Food Science
关键词
毛豆
乳酸菌
豆奶
发酵
vegetable soybean
lactic acid bacteria
soymilk
ferment