变温发酵法生产双歧杆菌大豆酸奶的研究

根据乳酸菌和双歧杆菌的最适发酵温度存在差异的特点,进行变温发酵试验,生产双歧杆菌大豆酸奶.采用正交试验优化配方及发酵工艺条件,并测定其双歧杆菌活菌数.试验结果表明,在40℃下发酵4 h,然后降温到37℃发酵2.5 h,主发酵完成后在4℃条件下后发酵24 h.最终产品双歧杆菌活菌数达107个/mL,较同一配方恒温发酵产品增加了100倍.

Study on production of bifidobacterium soybean yogurt by temperature shift fermentation

Temperature shift fermentation to produce bifidobacterium soybean yogurt was studied, according to the differences of the favorite fermented temperature between lactobacillus and bifidobacteriai. Based on orthogonality test, the optimum formula and fermentation process were conducted, and live Bifidobacteriai was counted. The raw materials were fermented 4 hr. in 40 ℃ at first, 2.5 hr. in 37℃ subsequently, and then in 4℃ refrigerate for 24 hr. In the final product, there were 107/mL living Bifidobacteriai, which was one hundred times than the product of the same formula, putting in the constant temperature.