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大豆科学  2015 

大豆酸乳发酵工艺的优化

DOI: 10.11861/j.issn.1000-9841.2015.01.0116, PP. 116-121

Keywords: 大豆酸乳,模糊评定,最佳工艺

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Abstract:

以豆浆为原料,比例为1∶1的保加利亚乳杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus)和嗜热链球菌(Streptococcusthermophilus)为发酵菌种进行大豆酸乳的发酵工艺的研究。采用提高牛奶中豆浆的比例驯化发酵菌种,使菌种逐步适应豆浆中的发酵环境。以接种量、发酵时间、营养因子、豆浆固形物含量进行4因素3水平的正交试验,采用模糊综合评定法进行感官打分。试验得出最佳发酵工艺条件为:接种量3%、发酵时间为6h、胡萝卜汁的添加浓度为15%、豆浆固形物含量为7°Bx。

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