Title: Preparation of Fermented Soy-milk with High Lowering Functions to Cholesterol and Triglyceride
Abstract: Using Lactobacillus plantarum with high lowering functions to cholesterol and triglyceride cholesterol and triglyceride as the experimental strain, process parameters of fermented soy-milk are determined after effects factors on fermented soy-milk are researched. The experimental results show that the amount of sugar added,amount of inoculation,fermentation temperature and fermentation time significantly influenced the quality of fermented soy-milk,the best fermentation conditions are inoculation 4%,sugar content 4%,at 40 ℃ fermented for 8 h. Under these conditions,fermented soy-milk with milk white and delicate taste tender slide,acidity 83.6 °T,the total number of live bacteria 4.36×108CFU/g,the cholesterol degradation 50.01% and triglyceride degradation 39.23% is prepared.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
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