文献类型：期刊文献

中文题名：酸浆标准化生产工艺的研究

英文题名：Research on the standard technology of acid whey

作者：乔支红[1];闫佳[1];陈虹[1];许荣华[1]

第一作者：乔支红

机构：[1]北京联合大学旅游学院

第一机构：北京联合大学旅游学院

年份：2015

卷号：36

期号：12

起止页码：162-164

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD_E2015_2016】；

基金：北京市教委科研计划(81106991425)

语种：中文

中文关键词：黄浆水;酸浆;纯种发酵;标准化生产

外文关键词：tofu whey ; acid whey ; pure breeds fermentation; standard production technology

摘要：利用从豆腐酸浆老汤中筛选到的五株产酸菌,以大豆黄浆水为培养基,以酸浆的p H为考察指标,探讨了单菌发酵、双菌发酵、发酵温度、菌种接种量及菌种的混合比例对酸浆p H的影响。在单因素实验的基础上设计了正交实验,以确定酸浆纯种发酵的最佳生产工艺参数。结果表明:酸浆纯种发酵的最佳工艺参数为:双菌混合发酵,混合比例为1∶9(1号菌∶3号菌),接种量5%,发酵时间24h,发酵温度42℃。对正交实验的结果进行验证得到酸浆的p H为3.56。
Used five lactic acid bacteria which screened from the tofu acid whey to ferment tofu whey. The pH values of tofu whey were taken as the evaJuating index. Some factors affecting the fermentation conditions of tofu whey such as single strains fermentation,mixed strains fermentation,fermentation temperature,inoculum size and proportion of mixture were discussed. On the basis of single factor experiment,the orthogonal experiment was designed. The results showed that the optimal conditions of acid whey fermentation were double strains fermentation,proportion of mixture 1：9（Nol and No3）,5% inoculum size,fermentation temperature 42℃,fermentation time 24 h. The pH value of tofu acid whey was 3.56.