凝固型大豆酸牛奶发酵剂的筛选及工艺优化

Screening Starters and Optimizing Technology of the Production of Soybean Yogurt

以大豆和牛奶为原料,在单因素试验基础上,采用L9(34)正交试验方法,研究发酵剂和发酵工艺对大豆酸牛奶品质的影响,旨在筛选凝固型大豆酸牛奶发酵剂及工艺,研发动植物蛋白优势互补的发酵乳制品。结果表明,最佳发酵剂为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌,三者的比例为1:1:2;大豆酸牛奶最佳工艺配方为:豆乳和牛乳比例为2:8、蔗糖添加量8%、发酵剂接种量4%、发酵温度38℃。按此发酵剂配比和工艺配方研发的产品,凝固性好,口感爽滑,酸甜适中,具有特有的酸香味;蛋白质含量3.1%,脂肪含量3.3%,滴定酸度870T;乳酸菌数达3.2×108CFU/g(m L)。

In order to manufacture a kind of health dairy production that combined with animal protein and plant protein using soybean and cow milk as raw material were studied in this paper. This article based on the single factor test, using the method of orthogonal experimental design, investigating starter cultures fermentation conditions and optimizing technology impact on the quality of the production of soybean yogurt. Its aimed at screening starters and optimizing process of the production of soybean yogurt. The optimal fermentation conditions were as followed： the ratio of Lactobacillus bulgaricus, St.thermophilus, and Lactobacillus acidophilus strain 1：1：2; soybean and cow milk 2：8, sucrose 8%, inoculation 4%, and fermentation temperature 38℃. Under these conditions, the soybean yogurt had very good taste and sensory evaluation was high. Its protein, fat, acidity, Lactobacillus count were 3.1%, 3.3%, 87^0T, 3.2×10^8cfu/g（ml） respectively.