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- Title
复合发酵剂发酵脱脂乳与豆乳的工艺优化.
- Authors
于江; 王迪; 柳长埼; 李新玲; 妥彦峰
- Abstract
Skimmed milk and soymilk were fermented with Kluyveromyces marxianus, Streptococcus thermophiles, and Lactobacillus delbeueckii subsp. bulgaricus as the compound starter. With titration acidity and sensory score as indicators, single factor test and Box-Behnken design were employed to optimize the skimmed milk -to -soy milk ratio, the addition of white granulated sugar, the inoculation amount of starter, and fermentation temperature. The texture, water holding capacity, titration acidity, sensory score, and viable bacterial count of the product obtained with the optimal processing conditions were determined. The results showed that the optimal fermentation conditions were skimmed milk-to-soy milk volume ratio of 82 ∶ 18, white granulated sugar addition of 7.25%, the compound starter inoculation amount of 3.92%, and fermentation at 42 ℃ for 4.5 h. The compound fermented milk produced under the optimal conditions had the highest sensory score of 94.85, post maturation period of 12 h, hardness of 99.39 g, acidity of 97.52 °T, and viable bacterial count of 2.7 ×109 CFU/mL. The fermented milk was milky yellow, sour -sweet, and palatable, with uniform texture, soft and smooth taste, unique bean flavor and rich milk flavor. It demonstrated good flavor, texture, and sensory quality within 14 d of storage.
- Subjects
FERMENTED milk; SKIM milk; SUGAR; KLUYVEROMYCES marxianus; ACIDITY; SOYMILK; YOGURT
- Publication
Food Research & Development, 2023, Vol 44, Issue 13, p120
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.13.018