| 酸豆乳生产菌种的驯化研究 |
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| 引用本文： | 赵宇星,周惠明,钱海峰.酸豆乳生产菌种的驯化研究[J].食品科技,2004(11):28-30. |
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| 作者姓名： | 赵宇星 周惠明 钱海峰 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 将嗜热链球菌、保加利亚乳杆菌分别活化,然后在不同比例的牛奶和豆乳培养基中进行连续传代驯化,使其逐步适应豆乳的发酵环境。再用驯化后的菌种发酵豆乳,可使其菌数接近酸牛奶的水平,菌数比驯化前提高了5.9倍,酸度比驯化前提高63%,风味也得到明显的改善。
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| 关 键 词： | 酸豆乳 发酵 菌种 驯化 |
| 文章编号： | 1005-9989(2004)11-0028-03 |
| 修稿时间： | 2004年5月24日 |
Study on taming of the starter in soya-yogurt production |
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| ZHAO Yu-xing,ZHOU Hui-ming,QIAN Hai-feng.Study on taming of the starter in soya-yogurt production[J].Food Science and Technology,2004(11):28-30. |
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| Authors: | ZHAO Yu-xing ZHOU Hui-ming QIAN Hai-feng |
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| Abstract: | Streptococcus theumophilus and Lactobacillus bulgaricus were activated and tamed in liquid medium mixed with different rate of milk and soymilk.Then these starters could be adapt to the fermentative environment of soymilk gradually. In the soya-yogurt production with the above tamed starters the number of culture is just the same as that in milk yogurt. Meanwhile the acidity is higher (63%) than that are not tamed. The flavors of soya-yogurt have been improved evidently. |
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| Keywords: | soya-yogurt fermentation starter tame |
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