豆浆乳酸菌发酵脱腥及在大豆冰淇淋中的应用

Research on the deodorization of soy milk by lactic acid bacteria fermention and the application of soy ice cream

为了制备营养型大豆冰淇淋,从自然发酵酸奶中分离纯化出6株乳酸菌,按照质量分数为3%的量分别接种于到调配好的豆浆中进行发酵。根据豆浆在发酵过程中pH值的变化,根据菌株的发酵启动速度、产酸速率、凝乳时间和产品风味,筛选出优良的乳酸发酵菌株,再通过优良菌株互配发酵,获得组织状好、无豆腥味的发酵豆浆,在大豆冰淇淋制作中应用,得到满意的效果。

In order to prepare nutritious soy-based ice cream,the six strains of lactic acid bacteria that were isolated from natural fermented yogurt,were added into the deployment soy milk respectively by the certain number of 3%.According to the change of pH during fermentation,start-up speed of fermentation,the rate of acidogenic,the time of milk curd and the flavor of soybean milk,screened the lactic acid bacteria with better natural to combinate.The soybean milk fermented by combination strains had good structure and nonbeany flavor.The result was that the soy-based ice cream with it was very delecious.