纤溶酶产生菌发酵豆乳饮料的研制

Research on soybean milk beverage by fibrinolysin strains fermentation

以优质大豆为原料,,采用纤溶酶产生菌进行发酵,研制豆乳饮料。通过单因素试验,初步确定纤溶酶产生菌发酵豆乳饮料的工艺为:接种量7%、发酵时间72 h、发酵温度37℃;根据正交试验结果,纤溶酶产生菌发酵豆乳饮料最优调配参数为:添加蔗糖9%、混合乳化剂(单甘脂:蔗糖酯=1:1)0.15%、CMC(羧甲基纤维素)0.1%、PGA(藻酸丙二醇酯)0.2%,4℃冷藏5 d内饮用口味最佳。

The soybean milk beverage was prepared by fermentation of fibrinolytic enzyme strains with soybeans. The parameters of the beverage were determined preliminaryly by single factor experiments, they were ： inoculum size of 7%, fermenting for 72 h at 37℃. The optimal blending parameters were, by orthogonal experiment, sugar 9% , mixed emulsifier （monoglyceride： sucrose ester = 1：1 ） 0.15% , earboxymethyl cellulose（CMC） 0.1%, propylene glycol alginate （PGA）0. 2%, the beverage had the best taste when it was stored at 4 ℃ for less than 5 days.