CAJ | 학술논문

根据乳酸菌和双歧杆菌的最适发酵温度存在差异的特点,进行变温发酵试验,生产双歧杆菌大豆酸奶.采用正交试验优化配方及发酵工艺条件,并测定其双歧杆菌活菌数.试验结果表明,在40℃下发酵4 h,然后降温到37℃发酵2.5 h,主发酵完成后在4℃条件下后发酵24 h.最终产品双歧杆菌活菌数达107个/mL,较同一配方恒温发酵产品增加了100倍.
근거유산균화쌍기간균적최괄발효온도존재차이적특점,진행변온발효시험,생산쌍기간균대두산내.채용정교시험우화배방급발효공예조건,병측정기쌍기간균활균수.시험결과표명,재40℃하발효4 h,연후강온도37℃발효2.5 h,주발효완성후재4℃조건하후발효24 h.최종산품쌍기간균활균수체107개/mL,교동일배방항온발효산품증가료100배.
Temperature shift fermentation to produce bifidobacterium soybean yogurt was studied, according to the differences of the favorite fermented temperature between lactobacillus and bifidobacteriai. Based on orthogonality test, the optimum formula and fermentation process were conducted, and live Bifidobacteriai was counted. The raw materials were fermented 4 hr. in 40 ℃ at first, 2.5 hr. in 37℃ subsequently, and then in 4℃ refrigerate for 24 hr. In the final product, there were 107/mL living Bifidobacteriai, which was one hundred times than the product of the same formula, putting in the constant temperature.