大豆科学2011，Vol.30Issue(2)：290-293,4.
凝固型豆酸奶发酵菌种的选择
Selection of Starters for Solidifying Soy-yogurt
摘要
Abstract
Using soybeans as raw material, selection of starters of soy-yogurt and fermentation conditions were investigated in this paper. Sensory evaluation and pH value, titratable acidity, viscosity and water-holding capacity were applied as standards. The results showed that soy-yogurt fermented by three kinds of Lactococcus lactis we chose were better than Lactobacillus bulgaricus and Streptococcus thermophils. And the best ratio of 1#: 2#: 3# was 5: 3: 2, the fermentation temperature was 30℃ and fermentation time was 10 h. The optimal fermentation conditions achieved through orthogonal experiments was soybean: water 5:1, 4％ glucose and 5％ sucrose.关键词
酸奶/乳酸菌/发酵/感官评定Key words
Yogurt/ Lactic acid bacterial/ Fermentation/ Sensory evaluation分类
轻工纺织引用本文复制引用
杨林林,常忠义,高红亮,刘巧妮,向汝发,杨晓娟..凝固型豆酸奶发酵菌种的选择[J].大豆科学,2011,30(2):290-293,4.基金项目
国家自然科学基金资助项目(30700064). （30700064）
