摘要
本文研究了嗜酸乳杆菌在豆乳中的生长情况,考察了温度、接种量、木瓜汁添加、嗜酸乳杆菌与植物乳杆菌复配比例对发酵的影响,最后根据发酵豆乳的感官指标,确定了嗜酸乳杆菌发酵豆乳的最佳工艺。结果表明,发酵温度为39℃、接种量为6%、木瓜汁添加量为10%、嗜酸乳杆菌与植物乳杆菌配比为1:2是制作木瓜发酵豆乳的最佳工艺条件。产品中嗜酸乳杆菌的活菌数达到3.0×109CFU/mL,且产品口感良好。
This paper studied the growth of Lactobacillus acidophilus in the soybean milk. The influence of temperature, inoculation scale, adding amount of papaya juice and various ratio of Lactobacillus acidophilus（La） and L Plantarum（Lp） to the fermentation was examined. Then optimum processing condition of fermented papaya soybean milk was determined by the organoleptic evaluation. The result showed, temperature of 39℃ , 6% inoculation scale, 10% papaya juice adding and 1;2 of La： Lp ratio was the optimum processing condition of fermented papaya soybean milk. In this product the concentration of the Lactobacillus acidophilus attained 3. 0×10^9 CFU/mL, and the taste of the product was good.
出处
《现代食品科技》
EI
CAS
2005年第4期57-60,共4页
Modern Food Science and Technology
