|Table of Contents|

Selection of Starters for Solidifying Soy-yogurt(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年02期
Page:
290-297
Research Field:
Publishing date:

Info

Title:
Selection of Starters for Solidifying Soy-yogurt
Author(s):
YANG Lin-lin1; CHANG Zhong-yi1; GAO Hong-liang1; LIU Qiao-ni1; XIANG Ru-fa2; YANG Xiao-juan1
1.School of Life Science, East China Normal University, Shanghai 200062;
2. Shanghai Gaugan Foods Science and Technology Co., Ltd. Shanghai 200062, China
Keywords:
Yogurt;  Lactic acid bacterial;  Fermentation;  Sensory evaluation
PACS:
TS252.54
DOI:
10.11861/j.issn.1000-9841.2011.02.0290
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.

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Last Update: 2014-09-11