摘要
本研究采用嗜酸乳杆菌和传统菌混合发酵制作酸豆乳的工艺,探讨在培养基中添加抗坏血酸对提高嗜酸乳杆菌在发酵酸豆乳成品中存活力的影响。实验结果表明,抗坏血酸可以促进酸豆乳中嗜酸乳杆菌的生长。通过对温度、发酵剂添加量及抗坏血酸添加量三个因素进行正交试验确定感官品质良好、活菌数量较高的组合为温度39℃、发酵剂添加量6%,抗坏血酸添加量0.01%,在此条件下生产的发酵酸豆乳质地细腻、酸甜适口,嗜酸乳杆菌活菌数达到6.3×10~8CFU/ml.
Lactobacillus acidophilus and traditional lactic acid bacteria were adopted to make fermented soybean milk.Effects of adding ascorbic acid in culture medium on the survival ofprobiotics were studied in fermented soybean milk.The results showed that adding ascorbic acid could keep the best survival ofprobiotics.Under the conditions of 39℃,fermentation starter amount 6% and ascorbic acid amount 0.01%,the flavor of the obtained fermented soybean milk is better,and its nutritive value is also higher.The surviva...
出处
《食品科学》
CAS
CSCD
北大核心
2009年第1期155-158,共4页
Food Science
关键词
抗坏血酸
发酵酸豆乳
嗜酸乳杆菌
存活力
ascorbic acid
fermented soybean milk
Lactobacill acidophilus
survival
