食品与发酵工业2012，Vol.38Issue(11)：79-83,5.
酸豆乳发酵工艺条件的优化
Study on Optimization of Fermentation Conditions of Soya-yogurt
摘要
Abstract
In this research, we studied the effect of the fermentation conditions on the acidity, viscosity and the viability of Lactobacillus of soya-yogurt using fresh soybean and finished milk as raw material. The results showed it was feasible to produce soya-yogurt from soy-bean milk using traditional yogurt starter. Experimental factors and levels were determined by single-factor experiments. The orthogonal experimental design was used to optimize the fermenta- tion conditions. The results showed that the optimal fermentation conditions were as followes : ratio of soy-bean milk to milk was 5: 5, fermentation time was 9h,inoculation volume of taming lactobacillus was 0.5 g//L. In these fermenta- tion conditions, products obtained good acidity value of more than 70°T and moderate viscosity value of 2025 mPa · s. The yoghurt had good texture and fermented flavor, and had no soybean pungent taste.关键词
酸豆乳/吉尔涅尔度/黏度/中位径/发酵工艺Key words
Soya-yogurt/Jiernieer degree/viscosity/medium diameter/fermentation conditions分类
轻工纺织引用本文复制引用
陈洁,杜萍,周荣锋,许灿,杨芳..酸豆乳发酵工艺条件的优化[J].食品与发酵工业,2012,38(11):79-83,5.基金项目
2010云南省科技条件平台建设计划项目 （）
