摘要
研究以大豆为原料,研究直投式发酵剂(豆乳链球菌SY1.1)在酸豆乳生产中的应用研究。通过单因素和正交试验确定最佳发酵工艺:豆水比为1:9,蔗糖添加量为6%,发酵剂添加量0.1%,发酵温度46℃,发酵时间3 h。此工艺条件下发酵豆乳活菌数达3.1×108 cfu/m L,兼有豆香及发酵香,质地均匀,凝乳结实细腻,适合开发凝固型酸豆乳,或均质后作为搅拌型酸豆乳产品开发。
This study focus on the application on soybean yogurt of DVS. The strain of DVS was Streptococcus sojalactis（SY1.1）. The optimum processing technology was determined by single factor experiment and orthogonal experiment： ration of soybean and water 1：9, sucrose addition 6%, inoculum of DVS 0.1%, fermentation temperature 46 ℃. After fermentation 3 h, number of SY1.1 was 3.1×10^8 cfu/m L. The soybean yogurt have a good flavor of soybean and fermentation.
出处
《食品科技》
CAS
北大核心
2015年第1期296-300,共5页
Food Science and Technology
基金
"十二五"国家科技计划项目(2012BAD34B03-2)
关键词
豆乳链球菌
直投式发酵剂
酸豆乳
发酵工艺
streptococcus sojalactis
DVS
soybean yogurt
processing technology
