食品科学 ›› 2001, Vol. 22 ›› Issue (7): 38-40.

• 工艺技术 • 上一篇    下一篇

青春双歧杆菌发酵胡萝卜豆奶生产工艺的研究

 朱俊晨,  魏小青   

  1.  深圳职业技术学院 生物应用工程系; 深圳新安学院 生物技术系
  • 出版日期:2001-07-15 发布日期:2012-02-13

Study on Fermentation Technolgy of Soy milk Containing Bifidobacterium Adolescentis

 ZHU  Jun-Chen,   Wei-Xiao-Qing   

  • Online:2001-07-15 Published:2012-02-13

摘要:  以发酵液的外观口感及其中的活菌数为评价产品的指标,考察青春双歧杆菌在以豆奶、胡萝卜汁为底料生产活菌饮品的发酵条件,最佳底料配比为豆奶 50% (v/v),胡萝卜汁 50% (v/v),发酵的最佳工艺条件的组合为培养温度 37℃、发酵时间 10h、接种量 50%、蜂蜜添加量 2%。

关键词: 青春双歧杆菌, 豆奶, 发酵

Abstract:  Fermented soy milk containing live bifidobacterium adolescentis was prepared with the mixture of soy milk and carrot juice as well as honeydew. On the point of taste and aspect of live cell of the products, the fermentative conditions were studied and the optimum conditions were obtained as follows:fermentative temperature (37℃ ), time of fermention (10h)concentration of starter (5% v/v)and concentration of honey dew (2% ).The optimum propartion of the substrates was 50% (v/v) of carrot juice and 50% (v/v) soy milk.

Key words: Bifidobacterium adobescentis Soymilk Fermentation