Effects of Adding Ascorbic Acid on Sensory Quality and Survival of Probiotics in Fermented Soybean Milk

doi:10.7506/spkx1002-6630-200901037

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 155-158.doi: 10.7506/spkx1002-6630-200901037

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Effects of Adding Ascorbic Acid on Sensory Quality and Survival of Probiotics in Fermented Soybean Milk

JIAO Ling-xia1，FAN Jun-feng2， LI Gang1， WANG Li-na1

(1. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China ；2.College of Biological Sciences
and Biotechnology, Beijing Forestry University, Beijing 100083, China)

Received:2007-11-27 Revised:2008-07-28 Online:2009-01-01 Published:2010-12-29
Contact: JIAO Ling-xia1 E-mail:jiaolingxia@163.com

Abstract

Abstract:

Lactobacillus acidophilus and traditional lactic acid bacteria were adopted to make fermented soybean milk. Effects of adding ascorbic acid in culture medium on the survival of probiotics were studied in fermented soybean milk. The results showed that adding ascorbic acid could keep the best survival of probiotics. Under the conditions of 39 ℃, fermentation starter amount 6% and ascorbic acid amount 0.01%, the flavor of the obtained fermented soybean milk is better, and its nutritive value is also higher. The survival number of probiotics is 6.3×108 CFU/ml.

Key words: ascorbic acid, fermented soybean milk, Lactobacill acidophilus, survival

CLC Number:

TS201.3

JIAO Ling-xia1，FAN Jun-feng2， LI Gang1， WANG Li-na1. Effects of Adding Ascorbic Acid on Sensory Quality and Survival of Probiotics in Fermented Soybean Milk[J]. FOOD SCIENCE, 2009, 30(1): 155-158 https://doi.org/10.7506/spkx1002-6630-200901037

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Effects of Adding Ascorbic Acid on Sensory Quality and Survival of Probiotics in Fermented Soybean Milk

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