摘要
以海藻酸钠为载体固定嗜酸乳杆菌,对制备大豆发酵蛋白的最佳配方、生产工艺进行研究。以24 h为限,37℃进行发酵,通过总酸度值、氨基酸和蛋白质含量的测定,最终选出乳酸菌发酵大豆蛋白粉的最佳配方和工艺条件:大豆蛋白粉质量分数为11%,葡萄糖质量分数为3%,接种量8%,固定化胶珠直径4 mm,海藻酸钠的质量分数为2.5%。
Lactobacillus acidophilus was immobilized with sodium alginate. The preparation of FSP on the best formula, production process was study. Limited it to 24 h of fermentation under 37 ℃. Measured the total acidity value, amino acids and protein content, ultimately chose the best formulation and technological conditions for the production of Lactobacillus acidophilus fermented soybean protein powder: content of soybean protein 11% mass fraction, glucose 3% mass fraction, inoculum size 8%, plastic beads diameter 4 mm and the carrier 2.5% mass fraction.
出处
《食品工业》
北大核心
2012年第10期62-64,共3页
The Food Industry
关键词
大豆发酵蛋白
固定化
乳酸菌
发酵
fermented soybean protein (FSP)
immobilization
Lactobacillus
fermentation