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
