Title: Optimal procession conditions of sour soybean milk fermented with probiotics mix
Abstract: In this paper,Streptococcus thermophilus,Lactobacillus bulgaricus and Lactobacillus plantarum subsp.plantarum were domesticated to adapt to the fermentation environment of 100% pure soybean milk.The optimal production conditions were selected by single-factor experiments and orthogonal experiment.Ratio of three kinds of bacteria was 1∶ 1∶ 1,inoculum amount was 5%,fermentation temperature was at 40 ℃ and fermentation time was 5 h.Under the above optimum conditions,the acidity of fermented soybean milk was 98.7° T,the viscosity was 3875mPa·s,and the total bacterial count was 5.63 × 108 CFU /g.The fermented soybean milk had good curd effect,no whey separation,no bean flavor.The milk was delicate,smooth and white.This research provide technical reference for the development of high quality soy yogurt.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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