鼠李糖乳杆菌发酵大豆酸乳工艺优化研究

Study on the optimization of fermentation conditions of Lactobacillus rhamnosus soybean yoghurt

以大豆为主要原料,将鼠李糖乳杆菌(Lactobacillus rhamnosus)进行活化、驯化与保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)按一定比例混合制备发酵剂,通过单因素实验和正交实验优化确定酸豆乳发酵的生产工艺。结果通过单因素实验确定上述三个菌种按1∶0.5∶1混合作为工作发酵剂;正交实验研究结果表明影响豆乳发酵的显著因素依次为料水比、接种量、发酵时间和蔗糖添加量,最佳条件是:接种量为5%,磨制豆浆料水比为1∶8,蔗糖添加量为8%,在43℃条件下发酵5h,该条件下生产的酸豆乳,具有浓郁的风味和细腻酸甜的口感。

Using soy as the main material, the Lactobacillus bulgaricus（ L. bulgaricus） and Streptococcus thermophilus（S. thermophilus） with the activated and domesticated Lactobacillus rhamnosus（L. rhamnosus）was prepared by a centain percentage as mixed fermentation agent,through the single factor test and orthogonal experiment to determine the fermented soymilk production process. Results of testing to determine the three strains by single factor as work by 1∶0.5∶1 mixed. The order of affecting the fermentation of soymilk that the orthogonal test results showed were water ratio,inoculation,fermentation time and the amount of sugar added,the best conditions were：inoculum size of 5%,the material to water ratio in soybean yogurt of 1∶8,the addition of sugar 8%,43℃ under the conditions of fermentation 5h. The conditions of production of soybean yogurt,with a rich flavor and delicate sweet and sour taste.