【摘要】 应用豆奶、脱脂豆粉、大豆浓缩蛋白制备大豆酸奶,并对其影响因素进行了分析.使用常用的保加利亚乳酸杆菌和嗜热链球菌,逐渐增加其中的豆乳含量进行驯化培养.结果表明,豆乳与牛乳质量比为8∶2发酵效果较好.使用经驯化后的菌种对豆乳进行发酵实验,比较了3种不同大豆蛋白原料之间的异同,并分别确定了不同原料的最佳固形物含量、发酵时间、杀菌温度等影响因素.更多还原

【Abstract】 Soy milk, defatted soy flour and soy protein concentrate were used in this study to prepare soy based yogurt and their properties were compared. Lactobacillus bulgaricus and streptocoeus theromophilus were tamed by increasing soymilk content of the yogurt base. A soy/cow milk ratio of 8∶2(m/m) was finally obtained at which bacteria could grow well. Effects of solid content, fermentation time and sterilization temperature for each kind of material on the total acid degree and yogurt texture were studied.更多还原