均匀设计法改良双歧杆菌大豆酸奶发酵工艺

采用变温发酵工艺提高利用乳酸菌系和双歧杆菌发酵大豆所制备的酸奶中的活菌数量。采用平行试验法确定大豆干粉和果葡糖浆的用量,利用计算机分析,考察程序变温和发酵时间对大豆酸奶活菌数的影响,并用均匀设计法,对发酵工艺进行优化,得到最佳工艺条件为大豆干粉5.3%,果葡糖浆4%,乳酸菌系(保加利亚乳杆菌∶嗜热链球菌=1∶1)接种量0.03%(以菌种干粉/总固形物计),双歧杆菌接种量0.15%(以菌种干粉/总固形物计),第1阶段发酵为温度42℃,发酵2.5 h,第2阶段为温度36℃,发酵3 h,终产品中活菌数达到6.5×106个/mL以上。

Optimized the Fermentation Process of Bifidobacteria Soybean Yoghurt by Uniform Design

This study used shift temperature fermentation process to increase the viable counts in the soybean yoghurt which was produced with the lactobacillus and bifidobacteria.Firstly,parallel test was used to investigate the amount of the soybean powder and high fructose syrup.Then,computer was employed to simulate the relationship between the viable counts and fermentation condition such as temperature and duration.Finally the optimum fermentation process was obtained by uniform design.The optimized process cond...