桦褐孔菌发酵豆乳的工艺探究及品质分析

为开发出一种新型桦褐孔菌发酵豆乳饮料，采用液体发酵技术，以东北黄豆为原料，以桦褐孔菌为发酵剂研制发酵型功能性豆乳饮料。以桦褐孔菌发酵豆乳多糖含量作为指标，采用单因素试验及响应面法对桦褐孔菌豆乳发酵工艺进行优化。结果表明：桦褐孔菌豆乳的最佳发酵工艺条件为接种量6.3%、豆浆添加量119 mL、发酵温度28 ℃、发酵时间4 d，测得多糖含量4.55 μg/mL。发酵后饮料添加5%蔗糖、0.10%乳酸和2.00%的蜂蜜可明显提高产品适口性和品质。

Technology and Quality Analysis of Inonotus obliquus Fermented Soymilk

This paper aimed to develop a new type of Inonotus obliquus fermented soymilk beverage，which was prepared by liquid fermentation of northeast soybeans，using I.obliquus as the fermenting strain.With the polysaccharide content of I.obliquus fermented soymilk as an indicator，the fermentation process of I.obliquus soymilk was optimized by one-way test and response surface methodology.The results showed that the optimal fermentation conditions were 6.3% inoculum，119 mL of soymilk，fermentation temperature 28 ℃，and fermentation time 4 d.Under these conditions，the polysaccharide content measured reached 4.55 μg/mL.The addition of 5% sucrose，0.10% lactic acid，and 2.00% honey to the fermented soymilk could significantly improve the palatability and quality of the product.