YANG Lin-lin,CHANG Zhong-yi,GAO Hong-liang,et al.Selection of Starters for Solidifying Soy-yogurt[J].Soybean Science,2011,30(02):290-297.[doi:10.11861/j.issn.1000-9841.2011.02.0290]
凝固型豆酸奶发酵菌种的选择
- Title:
- Selection of Starters for Solidifying Soy-yogurt
- 文章编号:
- 1000-9841（2011）02-0290-04
- Keywords:
- Yogurt; Lactic acid bacterial; Fermentation; Sensory evaluation
- 分类号:
- TS252.54
- 文献标志码:
- A
- 摘要:
- 以大豆为主要原料，浸泡磨浆，对发酵的凝固型豆酸奶进行了菌种选择。选择出3种发酵菌种进行菌种复配并确定了培养条件和培养基成分。结果表明：乳酸乳球菌1#、2#和3#菌种发酵的豆酸奶好于普通酸奶菌种保加利亚乳杆菌和嗜热链球菌，并且1#、2#和3#菌株最佳配比为5∶3∶2；发酵温度30℃，发酵时间10 h；通过L9（33）正交试验确定发酵豆酸奶培养基成分：豆水比1∶5，葡萄糖4%，蔗糖5%。
- 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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备注/Memo
基金项目：国家自然科学基金资助项目（30700064）。