食品工业科技Issue(2)：185-188,4.
酸豆乳发酵菌种的驯化研究
Study on taming of the starter in soya-yogurt production
唐雨萌 1陈洁 1傅学彪 1杨芳1
作者信息
- 1. 湖北大学知行学院生物工程系,湖北武汉430011
- 折叠
摘要
Abstract
Taming ractobacillus is conducive to its better adjustment in soymilk.We aimed at producing soya-yogurt by using soybean as original material and lactobacillus as starter.Different taming methods were used in the thesis such as increasing the concerntration of soya-bean milk,subculturing and adding the enzymatic hydrolysates of soy peptide.Through a series of indicators, such as, absorbance titration acidity, pH, meilan reduction bleaching time and viscosity,the effects of three methods on the growth and acid production of lactobacillus were compared. The results showed that the three methods had great promotion effect on the growth of lactobacillus in soyayogurt,and the effect of adding the enzymatic hydrolysates soy peptide showed most significant.The acidity after taming reached to 70°T and Meilan reduction bleaching time was shorten from more than 200min to 40min.关键词
酸豆乳/乳酸菌/美兰褪色时间/吉尔涅尔度/驯化Key words
soya-yogurt/lactobacillus/meilan reduction bleaching time/thorner degrees/tame分类
轻工纺织引用本文复制引用
唐雨萌,陈洁,傅学彪,杨芳..酸豆乳发酵菌种的驯化研究[J].食品工业科技,2012,(2):185-188,4.
