[1]陈倩,吴琼,蒋予箭.大豆酸乳发酵工艺的优化[J].大豆科学,2015,34(01):116-121.[doi:10.11861/j.issn.1000-9841.2015.01.0116]
　CHEN Qian,WU Qiong,JIANG Yu-jian.The Optimization of Soy Yogurt’s Fermented Processing[J].Soybean Science,2015,34(01):116-121.[doi:10.11861/j.issn.1000-9841.2015.01.0116]
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大豆酸乳发酵工艺的优化

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第34卷 期数: 2015年01期 页码: 116-121 栏目: 出版日期: 2015-02-25
Title:
The Optimization of Soy Yogurt’s Fermented Processing
作者:
陈倩; 吴琼; 蒋予箭
浙江工商大学 食品与生物工程学院，浙江 杭州 310012
Author(s):
CHEN Qian;  WU Qiong;  JIANG Yu-jian
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
关键词:
大豆酸乳; 模糊评定; 最佳工艺
Keywords:
Soy yoghurt;  Fussy evaluation;  Fermentation;  Optimum fermentation
分类号:
TS252.54
DOI:
10.11861/j.issn.1000-9841.2015.01.0116
文献标志码:
A
摘要:
以豆浆为原料，比例为1∶1的保加利亚乳杆菌（Lactobacillus delbrueckii subsp. bulgaricus）和嗜热链球菌（Streptococcus thermophilus）为发酵菌种进行大豆酸乳的发酵工艺的研究。采用提高牛奶中豆浆的比例驯化发酵菌种，使菌种逐步适应豆浆中的发酵环境。以接种量、发酵时间、营养因子、豆浆固形物含量进行4因素3水平的正交试验，采用模糊综合评定法进行感官打分。试验得出最佳发酵工艺条件为：接种量3%、发酵时间为6 h、胡萝卜汁的添加浓度为15%、豆浆固形物含量为7°Bx。
Abstract:
Using soymilk as raw materials and Lactobacillus bulgaricus and Streptococcus thermophilus(1∶1) as starter to optimize the best fermentation process of soy yogurt. By improving the proportion of the soymilk during the fermentation, the fermented bacteria could gradually adapt to the environment in pure soymilk. The four factors and three levels of orthogonal experiment was adopted, four factors including inoculation amount, fermentation time, nutritional factors and soymilk solids content. Fussy mathematical evaluation method was used to evaluate the sensory score. The optimum fermentation conditions were as follows: the inoculation was 3%, fermentation time was 6 hours, addition of carrot juice concentration was 15% and milk solids content was 7°Bx.

参考文献/References:

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备注/Memo

第一作者简介：陈倩（1990-），女，硕士，主要从事食品工程研究。E-mail:718657571@qq.com。

通讯作者：蒋予箭（1963-），男，教授，主要从事食品与发酵工程研究。E-mail:13357180599@189.cn。

更新日期/Last Update: 2015-04-13