【摘要】 为了开发酸豆奶新产品，对乳酸菌、酵母菌混和发酵生产酸豆奶进行了研究。正交试验结果表明，生产品质优良产品的最佳工艺参数为：豆水比 1∶ 10；菌种：保加利亚乳杆菌 (Lactobacillus bulgaricus)＋嗜热链球菌 (Streptococcus thermophilus)，啤酒酵母 (Saccharomyces cerevisiae)，菌种配比 1∶ 2；蔗糖、明胶、羧甲基纤维素纳、黄原胶、乙基麦芽酚等适量，发酵时间为 6h，发酵温度 35℃，发酵剂接种量 3％。更多还原

【Abstract】 In order to develop the new product of fermentation bean milk.The co fermentation of soymilk by Lactobacillus bulgaricus Streptococcus thermophilus and Saccharomyces cerevisiae has been studied.The results of orthogonal experiments indicates that the best process factors are:bean water proportion 1∶ 10;the proportion of specices lactic bacteria and Saccbaromyces cerevisiae is a ration of 1∶ 2,sugar、 gelation、 sodium carboxymethyl cellulose、 ethyl maltol,fermentation time 6h,temperature 35℃ ,inoculum size 3％ .The quality of the product is good.更多还原