摘要
以大豆为主要原料,并通过乳酸菌与白地霉进行发酵工艺条件优化对其稳定性进行研究:通过单因素和响应面实验,研究了混合菌种发酵酸豆乳最佳工艺条件乳酸菌与白地霉配比为2:5,接种量为7%,发酵温度为30℃,发酵时间为8 h;研究黄原胶、果胶、CMC-Na、瓜尔豆胶等各种稳定剂对发酵豆乳饮料的稳定性的影响,筛选出复合稳定剂的最佳配比为:黄原胶添加量0.23%、果胶添加量0.1%、CMC-Na添加量0.27%。
Soybean was used as the main raw material,and its stability was studied by optimizing fermentation conditions of lactobacillus and Geotrichumcandidum:the ratio of lactic acid bacteria to Geotrichumcandidum was 2:5,the inoculation amount was 7%,the fermentation temperature was 30℃,and the fermentation time was 8h.The effects of various stabilizers such as xanthan gum,pectin,CMC-Na and guar gum on the stability of fermented soybean milk beverage were also studied.The optimum ratio of the compound stabilizer was as follows:xanthan gumaddition0.23%,pectin addition 0.1%,CMC-Na addition 0.27%.
作者
王若瑾
王昌禄
WANG Ruo-jin;WANG Chang-lu(North China University of Science and TechnologyLogistics Group Corporation,Tangshan Hebei 063200,China;Tianjin University of Science and Technology,School of Food Science and Engineering Tianjin 300457,China)
出处
《华北理工大学学报（自然科学版）》
CAS
2020年第1期98-104,92,共8页
Journal of North China University of Science and Technology：Natural Science Edition
关键词
大豆
乳酸菌
白地霉
胞外多糖
soybean
lactobacillus
geotrichumcandidum
extracellular polysaccharide
作者简介
王若瑾,硕士,研究方向:食品科学与技术;王昌禄,教授,研究方向:食品科学与技术。
