| 乳酸菌发酵豆乳研究进展 |
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| 引用本文： | 李学莉, 胡海娥, 张金桃, 罗水平, 梁洪源, 李干龙, 陈华芳. 乳酸菌发酵豆乳研究进展[J]. 食品工业科技, 2016, (12): 385-390. DOI: 10.13386/j.issn1002-0306.2016.12.065 |
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| 作者姓名： | 李学莉 胡海娥 张金桃 罗水平 梁洪源 李干龙 陈华芳 |
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| 作者单位： | 1.广州市东鹏食品饮料有限公司;2.广东东鹏维他命饮料有限公司;3.深圳市东鹏饮料实业有限公司 |
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| 摘 要： | 豆乳由于存在适口性差、含有抗营养成分等问题,其消费饮用受到限制。乳酸菌发酵可有效解决此问题,豆乳经乳酸菌发酵后风味改善、营养价值提高。本文就乳酸菌发酵豆乳常用菌株及发酵形式、发酵工艺、发酵过程中豆乳成分变化以及发酵豆乳功能性方面进行综述,以期为乳酸菌应用于豆乳生产提供一定的参考。
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| 关 键 词： | 豆乳 乳酸菌 发酵 成分变化 功能性 |
| 收稿时间： | 2015-11-09 |
Progress in researches on lactic acid bacteria- fermented soymilk |
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| LI Xue- li, HU Hai-e, ZHANG Jin-tao, LUO Shui-ping, LIANG Hong- yuan, LI Gan-long, CHEN Hua-fang. Progress in researches on lactic acid bacteria- fermented soymilk[J]. Science and Technology of Food Industry, 2016, (12): 385-390. DOI: 10.13386/j.issn1002-0306.2016.12.065 |
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| Authors: | LI Xue- li HU Hai-e ZHANG Jin-tao LUO Shui-ping LIANG Hong- yuan LI Gan-long CHEN Hua-fang |
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| Affiliation: | 1.Guangzhou Eastroc Food & Beverage Co.,Ltd.;2.Guangdong Eastroc Vitamin Beverage Co.,Ltd.;3.Shenzhen Eastroc Beverage Industrial Co.,Ltd. |
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| Abstract: | The consumption of soymilk was hindered due to its drawbacks of unfavorable palatability and containing anti- nutritional components.These problems could be solved by fermentation of lactic acid bacteria.The flavor and nutritional value of soymilk was improved after the fermentation.The strains of lactic acid bacteria commonly used in soymilk fermentation and the fermentation mode,processing technology of fermentation,changes in components of soymilk during fermentation,and functions of lactic acid bacteria- fermented soymilk were reviewed in this paper.Therefore,reference was provided to the application of lactic acid bacteria in soymilk manufacture. |
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| Keywords: | soymilk lactic acid bacteria fermentation components changes function |
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