摘要
以大豆和牛奶为原料制备新型发酵制品—豆腐脑酸奶。利用保加利亚乳杆菌(L.bulgaricus)和嗜热乳酸链球菌(S.thermophilus)混合作为发酵剂进行乳酸发酵,通过单因素试验和通过单因素试验和L9(34)正交实验得出最佳工艺条件,同时对成品进行了理化指标、微生物指标的检验和感官评定,研制出具有浓郁风味,营养丰富的乳酸菌发酵的豆腐脑酸奶。
A fermented yoghurt which is produced from soybean and milk as material,make lactic acid fermentation with Streptococcus thermopiles;and Lactobacillus burglarious as mixed leaven.The optimum technical conditions for fermentation was selected by orthogonal experiment L9（34）.It also studied the soft bean curd yogurt＇s physicochemical property analysis and microbial analysis,and the results were in line with the Standards.Finally,a fermented sour milk with tastiness of soybean curd was developed.
出处
《中国乳品工业》
CAS
北大核心
2010年第11期33-35,共3页
China Dairy Industry
关键词
豆腐脑酸奶
保加利亚乳杆菌
嗜热链球菌
工艺条件
soft bean curd yogurt
Lactobacillus burglarious
Streptococcus thermopiles
technical conditions
