应用益生菌发酵生产酸豆乳的研究

Study on the Production of Soy-based Yogurt by Probiotics

研究了干酪乳杆菌和瑞士乳杆菌分别与保加利亚乳杆菌、嗜热链球菌组合发酵豆乳的pH、酸度、质构和口感。结果表明,在豆乳中添加一部分纯牛奶有利于乳酸菌的发酵以及良好风味的形成,应用瑞士乳杆菌、保加利亚乳杆菌、嗜热链球菌的组合发酵剂制备的产品在各项指标上均优于应用干酪乳杆菌、保加利亚乳杆菌、嗜热链球菌的组合发酵剂制备的产品。

The pH value, acidity, sensory characteristics and texture properties of soy-based yogurt fermented by the starter combination of Lactobacillus casei L. casei-01, Streptococcus thermophilus IFFI 6038, Lactobacillus bulgaricus AS1. 1482 and the starter combination of Lactobacillus helveticus LH-B02 Streptococcus thermophilus IFFI 6038, Lactobacillus bulgaricus AS1. 1482 were studied. The results indicated that the optimal soy-based yogurt was able to be obtained when a mixture of soymilk and reconstituted skim milk （7：3 ） was made and fermented by the starter combination of Lactobacillus helveticus LH-B02 Streptococcus thermophilus IFFI 6038, Lactobacillus bulgaricus AS1. 1482 in this study.