对嗜热链球菌、保加利亚乳杆菌和植物乳杆菌3种菌分别进行驯化处理,使其能够较好地适应100%纯豆乳的发酵环境。再用驯化后的3种菌混种发酵制备酸豆乳,通过单因素和正交试验确定酸豆乳的适宜发酵条件。优化得到酸豆乳的适宜发酵条件为:3种菌配比1∶1∶1、接种量5%、发酵温度40℃、发酵时间5 h。在此条件下,制备得到的发酵酸豆乳的酸度可达98.7°T,黏度为3 875 mPa·s,菌数可达5.63×108CFU/g,且凝乳效果好,无乳清析出,无豆腥味,口感细腻润滑,呈乳白色。

In this paper,Streptococcus thermophilus,Lactobacillus bulgaricus and Lactobacillus plantarum subsp.plantarum were domesticated to adapt to the fermentation environment of 100% pure soybean milk.The optimal production conditions were selected by single-factor experiments and orthogonal experiment.Ratio of three kinds of bacteria was 1∶ 1∶ 1,inoculum amount was 5%,fermentation temperature was at 40 ℃ and fermentation time was 5 h.Under the above optimum conditions,the acidity of fermented soybean milk was 98.7° T,the viscosity was 3875mPa·s,and the total bacterial count was 5.63 × 108 CFU /g.The fermented soybean milk had good curd effect,no whey separation,no bean flavor.The milk was delicate,smooth and white.This research provide technical reference for the development of high quality soy yogurt.