以大豆和脱脂奶粉为原料,利用筛选得到的干酪乳杆菌(Lactobacillus casei)L4-4和发酵乳杆菌(L.fermentum)L6-2混合发酵制备酸豆乳。通过单因素实验确定了混合发酵的工艺条件:菌种配比为1∶1,接种量为5%,发酵时间12 h,发酵温度为37℃。分析了混合发酵和单菌株发酵酸豆乳感官指标和营养成分的异同,与单菌株发酵相比,混合发酵的酸豆乳感官指标优于L4-4,而对营养物质的细化作用好于L6-2。

Soybean and skim milk were used as the raw material to produce soymilk yoghurt by mixed fermentation of L4-4( Lactobacillus casei) and L6-2( L. fermentum). The suitable conditions were determined by single factor experiment as follows: the ratio of L4-4 and L6-2 was 1∶ 1,inoculation amount 5%,ferment at 37 ℃ for 12h. The sensory index and nutrition constituent was compared between mixed fermentation and single-strain fermentation. The results showed that the sensory index of mixed fermented soymilk yoghurt was better than that of L4-4,while the effect of refining nutrient by mixed fermented was superior to that of L6-2.