摘要
发酵豆乳饮料是豆乳经乳酸菌发酵 ,配以辅料 (蔗糖、稳定剂、酸味剂、无菌水 )调配而成的乳酸菌饮料。为了探索乳酸菌发酵豆乳的最佳条件 ,进行了 L9(34 )正交试验 ,确定豆固形物浓度为 7% ,蔗糖添加量为 9% ,混合菌种比例 L/ str为 1∶ 3,发酵温度为 37℃ ,在接种量为 5 % ,发酵时间 1 4 h条件下 ,乳酸菌生殖生长最好。发酵豆乳经辅料调配 ,确定最佳配比。产品口感细腻 ,酸甜可口 ,风味独特 ,是营养保健型发酵饮料。
Fermentative soymilk beverage is made that soymilk is formented by lactic acid starters, then add cane sugar, stabilizer, acidness and aseptic-water mixing. Seeking the best conditions for fermentation, have L 9(3 4) ortho-gonad-test, and determine 7% for solid soybean, 9% for cane sugar, L/Str proportion for 1:3, 37℃ for fermentative temperature, vaccinal amount for 5%, 14h for fermentive time, lactic acid starters generation and grouth are the fastest .All kinds of material are right proportion, so people feel the beverage exquisite, and uniqul flavor character, plenty of nutrition and sanified function.
出处
《大豆科学》
CSCD
北大核心
2000年第1期80-84,共5页
Soybean Science
