摘要
以大豆为原料，通过嗜乳杆菌乳酸菌和毛霉联合发酵制作新型大豆发酵制品——豆酪的最佳工艺条件。结果表明：豆酪的消费者总体喜爱程度与嗜乳杆菌乳酸菌及毛霉的接种量有关。而在3％～9％的范围内与加盐量无关。当嗜乳杆菌乳酸菌的接种量在5．5％～6.5％之间，毛霉接种量在1％～1．8％之间时，豆酪的消费者总体喜爱程度得分在8～10之间．
The optimum production of a new fermentated product based on soybean by the combination fermentation of Lactobacillus acidophililus and As 3.25 was studied by orthogonal regression. The results indicated that, the overall liking of the product related with the inoculum of Lactobacillus acidophilus and As 3.25, but not related with NaC1 at the range of 3% ～ 9%. The overall liking score of 8 ～ 10 was obtained when the inoculum of Lactobacillus acidophilus was 1% ～ 1.8% , and the inoculum of As 3.25 was 5.5% ～ 6.5%.
出处
《食品与机械》
CSCD
北大核心
2006年第3期22-24,共3页
Food and Machinery
基金
黑龙江省教育厅科学技术研究项目(编号:10511085)
关键词
大豆
乳酸菌
霉菌
发酵
回归正交
Soybean ： Lactobacillus acidophililus ： As 3.25
Fermentation
Orthogonal regression
