Title: The Effect of Heat Modified Polymerized Whey Protein on the Fermentation and Storage Stability of Fermented Soybean Milk
Abstract: This article studies the effect of hydrothermal modified polymerized whey protein(PWPC and PWPI) on the fermentation characteristics,curd state and storage stability of fermented soybean milk. The results show that the best formula is adding 7% polymerized whey protein concentrate 0.02%,sodium stearyl lactate(SSL150) and using mixed starter cultures. The mixed starter cultures contain five kinds of lactic acid bacteria including Lactobacillus bulgaricus, Streptococcus thermophilus,Bifidobacterium,Lactobacillus acidophilus and Lactobacillus casei. The inoculum size is 3%. The state of the product is stable,the viscosity and hardness are moderate,the mouthfeel is delicate and smooth,the tissue is soft and the flavour is favourable. Eventually,the pH of the sample is 4.5~4.6 and the titratable acidity is 65~700 °T. Dry matter content is 12.36%. The stability of the product is good after storing 28 days.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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