摘要
该文以大豆和核桃为主要原料,研究了用德氏保加利亚乳杆菌和嗜热链球菌为混合发酵剂进行乳酸发酵制作核桃酸豆乳的工艺。经正交试验得到的最佳工艺条件为大豆∶核桃仁干重比为2∶1(w/w),接种量3%,发酵时间4.5h,添加白砂糖7%、稳定剂0.5%,在此最佳条件下制作的核桃酸豆乳活菌数为3.7×108个/mL。同时还研究了贮藏期间核桃酸豆乳酸度、pH值及乳酸菌的变化规律。
This study investigates the processing technologies of walnut soybean yogurt fermented by the mixed starter of Lactobacillus delbrueckii and Streptococcus thermophilus.The optimum processing technology is determined by orthogonal experiment： dry weight ratio of soybean and walnut 2∶1,incubation amount 3%,fermentation time 4.5h,weight of sucrose 7%,stabilizer 0.5%.The number of live bacteria of this walnut soybean yogurt processed under the above condition is 3.7×108 /ml.The change patterns of acidity,pH value and lactic acid bacteria number during storage were studied as well.
出处
《中国酿造》
CAS
2012年第4期186-191,共6页
China Brewing
基金
北京市科技计划项目(Z101105002510001)
关键词
核桃
酸豆乳
乳酸菌
发酵
walnut
soybean yoghurt
lactobacillus
fermentation
