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投稿时间：2019-01-10
投稿时间：2019-01-10
中文摘要: 该文采用干酪乳杆菌与鼠李糖乳杆菌混种发酵大豆低聚糖，优化大豆益生元发酵豆乳制备工艺。通过单因素及正交试验，得到最佳工艺为：干酪乳杆菌与鼠李糖乳杆菌比例1 ∶1、果胶的添加量0.3 %、豆粉与水质量体积比1 ∶12（g/mL）、脱脂乳粉添加量24%、大豆低聚糖添加量25%、接种量5%、发酵温度37 ℃、发酵时间7 h、后熟时间18 h～24 h。食用150 mL/d 此条件下制备的大豆益生元发酵豆乳不仅感官品质最佳，并且对益生菌的生长具有显著的增殖作用。
Abstract:This article used Lactobacillus casei and Lactobacillus rhamnosus to fermentation soybean oligosaccharides.The preparation process of soybean prebiotic fermented soymilk was optimized through optimization.Through single factor and orthogonal experiments，the soybean prebiotic fermented soymilk optimum process parameters were as follows：ratio of Lactobacillus casei ∶Lactobacillus rhamnosus was 1 ∶1；pectin addition 0.3%，ratio of mass to volume of soybean and water 1 ∶12（g/mL），skim milk powder addition 24%，soybean oligosaccharides addition 25%，inoculum concentration 5%，fermented temperature 37 ℃，fermented time7 h，aging time 18 h-24 h.In this production condition，the sensory qualit of the soybean prebiotic fermented soymilk was optimum.It could stimulate the proliferation of probiotics to consume 150 mL/d of the fermented soymilk.
keywords: soybean oligosaccharides Lactobacillus casei Lactobacillus rhamnosus fermented soymilk proliferation
文章编号：202001022 中图分类号： 文献标志码：
基金项目:系列大豆新功能饮品产业化开发研究（2018JBH26L04）
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