利用赖氏乳杆菌发酵凝固型酸豆乳工艺优化的研究

筛选了酸豆乳发酵的适宜菌种,并通过单因素和响应面试验对酸豆乳生产的配方和工艺条件进行优化。结果表明,最适合发酵酸豆乳的菌种是赖氏乳杆菌。酸豆乳生产的最佳工艺参数为:大豆在沸水中热烫4 min灭酶除腥,0.5%NaHCO3溶液浸泡12 h,磨浆豆水比1∶7,加入8.1%蜂蜜,接种量为4.1%,30.3℃发酵10 h。在此条件下,可得到组织均匀一致,色泽良好,香气怡人,酸甜适口的产品。

Study on the Technology of Set Type Soybean Yoghourt Fermentation by Lactobacilllus leichmannii

In this study,fermented culture was selected and the soybean yoghourt formula and processing parameters were optimized through single factor experiment and response surface method.The study showed that,the optimum conditions were that: soybean were boiling in the water for 4 min,then soaked in 0.5%NaHCO3 solution for 12 h,ground in 7 times of water,honey(8.1%) was added,and inoculated with 4.1% of Lactobacillus Leichmannii,then fermented at 30.3 ℃ for 10h.Thus,the superior quality product was produced.