【摘要】 研究了嗜酸乳杆菌在豆乳中生长繁殖与发酵产酸的变化规律，探讨了发酵剂、豆乳加工主要工艺和发酵工艺条件对酸豆乳质量的影响。发现嗜酸乳杆菌与嗜热链球菌混合发酵豆乳，有利于提高产酸率，改善制品风味和发挥嗜酸乳杆菌的营养保健作用；添加乳糖等可发酵糖、乳粉等营养成分可促进乳酸菌的生长与产酸；控制豆乳固形物浓度（５－６％）、接种量（４％）和添加物量（全脂乳粉５％，蔗糖５％），在３７℃下发酵５小时可获得质量较好的凝固型酸豆乳更多还原

【Abstract】 The characters of multiplication and fermentation of L.Acidophilus in Soymilk and the factors of effect upon soybean yoghurt,such as starter culture,process condition of production and fermentation of soy milk have been studied.The research shows that:The co fermentation of soy milk by L.A and S.T can increase productivity of lactic acid,improve the flavor of the product and give good play to health food;Adding nutritional ingredient,lactose and milk powder to soymilk can make lactobacillus fast multiply and produce more lactic acid;The best quality of soybean yoghurt can be obtained on the following fermentation conditions:T.S of soy milk(5-6%),milk powder(5%),sugar(5%),starter(4%),37℃,5hr。更多还原