CAJ | 학술논문

以紫薯和黄豆为主要原料，选用嗜热链球菌（Streptococcus thermophiles 6038）和德氏乳酸杆菌保加利亚亚种（Lactobacillus delbrueckii subsp.bulgaricus），以1∶1混合作为发酵剂进行发酵，以感官评价为参考指标，确定紫薯大豆酸奶工艺参数。结果表明，紫薯大豆酸奶最佳工艺参数为：紫薯浆添加量8%、蔗糖添加量9%、接种量3%、发酵温度38℃、发酵时间8 h。在此条件下发酵的紫薯大豆酸奶，色泽呈均匀香芋色，口感细腻，酸奶特殊香气及紫薯味浓郁，酸甜适中，可溶性固形物≥10%，蛋白质含量≥2.9%，pH 4.6，酸度59°T，菌落总数3.1×107 cfu/mL，乳酸菌数2.8×107 cfu/mL，未检测出大肠杆菌和致病菌，其质量达到GB19302-2010《食品安全国家标准发酵乳》对酸奶的指标要求。
이자서화황두위주요원료，선용기열련구균（Streptococcus thermophiles 6038）화덕씨유산간균보가리아아충（Lactobacillus delbrueckii subsp.bulgaricus），이1∶1혼합작위발효제진행발효，이감관평개위삼고지표，학정자서대두산내공예삼수。결과표명，자서대두산내최가공예삼수위：자서장첨가량8%、자당첨가량9%、접충량3%、발효온도38℃、발효시간8 h。재차조건하발효적자서대두산내，색택정균균향우색，구감세니，산내특수향기급자서미농욱，산첨괄중，가용성고형물≥10%，단백질함량≥2.9%，pH 4.6，산도59°T，균락총수3.1×107 cfu/mL，유산균수2.8×107 cfu/mL，미검측출대장간균화치병균，기질량체도GB19302-2010《식품안전국가표준발효유》대산내적지표요구。
A new fermentation technology for solidification fermented soy milk prepared with purple sweet potato juice was investigated. The purple potatoes and soy milk were considered as raw materials and the mixture of Streptococcus thermophiles 6038 and Lactobacillus delbrueckii subsp.bulgaricus (1 ∶ 1) was selected as culture starters for preparation new flavor soybean yoghurt. The sensory evaluation was used as the index and the optimal fermentation technology of purple sweet potato juice soybean yoghurt was determined. The results showed that the best purple sweet potato soybean yogurt fermentation process parameters were as purple sweet potato juice addition 8 %, sugar addition 9 %, inoculation 3 %, fermentation temperature 38 ℃ and fermentation time 8 h. The healthcare yoghurt obtained was featured by uniform color , nice texture and smooth taste. Furthermore, the results showed that the quality of soybean yoghurt was as soluble solids≥10%, protein content≥2.9%, pH 4.6, the acidity of 59 °T, total number of colonies 3.1×107 cfu/mL and number of lactic acid bacteria 2.8×107 cfu/mL without E.coli and pathogenic bacteria detection. Its quality met the requirement of GB19302-2010 the national food safety standards-fermented milk.