以鲢鱼蛋白酶解液和豆乳为原料,通过原料配比、鱼蛋白酶解液添加量、接种量、菌种配比、发酵时间等单因素试验,采用二次正交旋转组合试验方法优化发酵工艺条件,研究了各因素对鲢鱼蛋白发酵乳产酸量、pH值、风味及组织状态的影响。结果表明:鲢鱼蛋白发酵乳的最佳工艺条件为:豆乳与鲢鱼蛋白酶解液体积比为85∶15,接种量6%,发酵温度42.5℃,菌种配比0.5,发酵时间4 h及4℃下冷藏20～24 h。在此工艺条件下,制成稳定、凝乳结实、无异味、高蛋白。

Fish protein hydrolyzate and soybean-milk were used in the experiments as base materials.Through the single factor experiment for the ratio of fish protein hydrolyzate-soybean milk and two kinds of spawn,the amount of fish protein hydrolyzate,inoculum and fermentation time and the quadratic orthogonal rotating experiments have been applied to determine the function of each factor on the acidometric titration value of the fermentation fish-soybean milk,pH,flavour and texture.The results showed that the optimum fermentation conditions were as follows: soybean milk and fish protein hydrolyzate ratio of 85∶ 15,inoculum 6%,fermentation temperature 42.5 ℃,two kinds of spawn 0.5,fermentation time 4h and then kept in 4 ℃ for 20 ～ 24 h.Under these conditions,we made the fish-soy-bean fermented beverage that is steady,tasty,rich textured,high in protein and has no abnormal smell.