CAJ | 학술논문

研究改性聚合乳清蛋白（PWPC和PWPI）对酸豆奶发酵特性、凝乳状态及贮藏稳定性的影响。结果表明，加入聚合浓缩乳清蛋白PWPC溶液7%和0.02%硬脂酰乳酸钠SSL150，并选用5株乳酸菌混合酸奶发酵剂（保加利亚乳杆菌、嗜热链球菌、双歧杆菌、嗜酸乳杆菌和干酪乳杆菌），接种量为3%，发酵制得的产品状态稳定、黏度和硬度适中、口感细滑、组织柔软、风味良好。最终样品pH值为4.5~4.6，滴定酸度为65~700°T，干物质含量达到了12.36%，贮藏28 d产品稳定性良好。
연구개성취합유청단백（PWPC화PWPI）대산두내발효특성、응유상태급저장은정성적영향。결과표명，가입취합농축유청단백PWPC용액7%화0.02%경지선유산납SSL150，병선용5주유산균혼합산내발효제（보가리아유간균、기열련구균、쌍기간균、기산유간균화간락유간균），접충량위3%，발효제득적산품상태은정、점도화경도괄중、구감세활、조직유연、풍미량호。최종양품pH치위4.5~4.6，적정산도위65~700°T，간물질함량체도료12.36%，저장28 d산품은정성량호。
This article studies the effect of hydrothermal modified polymerized whey protein (PWPC and PWPI) on the fermentation characteristics, curd state and storage stability of fermented soybean milk. The results show that the best formula is adding 7%polymerized whey protein concentrate 0.02%, sodium stearyl lactate (SSL150) and using mixed starter cultures. The mixed starter cultures contain five kinds of lactic acid bacteria including Lactobacillus bulgaricus , Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei. The inoculum size is 3%. The state of the product is stable, the viscosity and hardness are moderate, the mouthfeel is delicate and smooth, the tissue is soft and the flavour is favourable. Eventually, the pH of the sample is 4.5~4.6 and the titratable acidity is 65~700 °T. Dry matter content is 12.36%. The stability of the product is good after storing 28 days.