安徽农业科学2025，Vol.53Issue(18)：182-186,5.DOI:10.3969/j.issn.0517-6611.2025.18.040
豆浆牛奶多菌种混合发酵型酸奶稳定性研究
Study on the Stability of Yogurt Based on Soybean Milk-Milk by Multi-strain Mixed Fermentation
摘要
Abstract
[Objective]To investigate the stability of the yogurt based on soybean milk-milk by multi-strain mixed fermentation through com-paring and analyzing the stability under different substrates and temperatures.[Method]The temperatures were set as 37,39,41,43,and 45 ℃,using soybean milk,milk,and a soybean milk-milk mixture as substrates for yogurt fermentation.Indicators such as syneresis,stability coefficient,pH,and variations in amino acid content were used to assess the stability of multi-strain fermented yogurt products.[Result]The soybean milk-milk yogurt product fermented at 41℃showed a stable pH after 13 d of post-fermentation;it exhibited the lowest syneresis rate compared to soybean milk yogurt and milk yogurt,and the syneresis rate decreased with increasing fermentation temperature.At a fermentation temperature of 41 ℃,the stability coefficient of the soybean milk-milk yogurt was the highest.The content of bitter amino acids affecting taste,such as histidine,phenylalanine,isoleucine,leucine,tyrosine,valine,and arginine,decreased,while the content of sweet amino acids that enhance taste,such as threonine,serine,glycine,and alanine,increased.[Conclusion]The best stability of yogurt fermented at a tempera-ture of 41℃ using a soybean milk-milk mixture as the substrate was observed,with the taste remaining the most stable during the post-fermen-tation process.关键词
枯草芽孢杆菌/乳酸杆菌/稳定性系数/脱水收缩性/pH/氨基酸Key words
Bacillus subtilis/Lactobacillus/Stability coefficient/Syneresis/pH/Amino acid分类
轻工纺织引用本文复制引用
郭雪莹,吴晨悦,张树明..豆浆牛奶多菌种混合发酵型酸奶稳定性研究[J].安徽农业科学,2025,53(18):182-186,5.基金项目
黑龙江省中医药科研项目(ZHY2020-055). （ZHY2020-055）
