大豆益生元发酵豆乳的制备及其对益生菌数量的影响

该文采用干酪乳杆菌与鼠李糖乳杆菌混种发酵大豆低聚糖,优化大豆益生元发酵豆乳制备工艺。通过单因素及正交试验,得到最佳工艺为:干酪乳杆菌与鼠李糖乳杆菌比例1∶1、果胶的添加量0.3%、豆粉与水质量体积比1∶12(g/mL)、脱脂乳粉添加量24%、大豆低聚糖添加量25%、接种量5%、发酵温度37℃、发酵时间7 h、后熟时间18 h^24 h。食用150 mL/d此条件下制备的大豆益生元发酵豆乳不仅感官品质最佳,并且对益生菌的生长具有显著的增殖作用。

Preparation of Soybean Prebiotic Fermented Soymilk with Effect on Number of Probiotics

This article used Lactobacillus casei and Lactobacillus rhamnosus to fermentation soybean oligo-saccharides. The preparation process of soybean prebiotic fermented soymilk was optimized through optimization.Through single factor and orthogonal experiments,the soybean prebiotic fermented soymilk optimum process parameters were as follows:ratio of Lactobacillus casei ∶ Lactobacillus rhamnosus was 1 ∶ 1;pectin addition 0.3 %,ratio of mass to volume of soybean and water 1 ∶ 12(g/mL),skim milk powder addition 24 %,soybean oligosaccharides addition 25 %,inoculum concentration 5 %,fermented temperature 37 ℃,fermented time 7 h,aging time 18 h-24 h. In this production condition,the sensory qualit of the soybean prebiotic fermented soymilk was optimum. It could stimulate the proliferation of probiotics to consume 150 mL/d of the fermented soymilk.