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題名 | 乳酸發酵豆干之製造與品質改進(1):豆乳固形分對凝乳性狀之影響 |
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作者姓名(中文) | 沈賜川; 柯文慶; 賴滋漢; | 書刊名 | 食品科學 |
卷期 | 21:3 1994.06[民83.06] |
頁次 | 頁207-215 |
分類號 | 463.8 |
關鍵詞 | 豆乳凝乳; 乳酸發酵; 總固形分; Soybean curd; Lactic acid fermentation; Total solids; |
語文 | 中文(Chinese) |
中文摘要 | 以黃豆:水為1:10、1:7.5及1:5的比例製備豆乳,作為培養基,接種純粹培養之Lactobacillus acidophilus CCRC 14072、Lactobacillus delbruekii subsp. bulgaricus CCRC 14009及Streptococcus salivarius subsp. thermophilus CCRC 14088進行發酵試驗,結果顯示三者在豆乳中之生長均相當良好,但L. acidophilus及S. salivarius subsp. thermophilus之產酸量均高於L. delbruekii subsp. bulgaricus,且其發酵凝乳之組織物性亦較優。 各種乳酸菌之產酸量均隨豆乳固形量之提高而增加,在黃豆:水為1:5的豆乳中,接種L. acidophilus、S. salivarius subsp. thermophilus及L. delbruekii subsp. bulgaricus發酵,20小時後之凝乳滴定酸度依次為1.09、0.84及0.77%。黃豆:水為1:7.5及1:5者所得凝乳之最終Peak stress值均非常接近,且明顯高於黃豆:水為1:10者。但Hardness受產酸速率影響而呈不規則狀。 |
英文摘要 | Soymilks were prepared from soybeans using soybean-to-water rations of 1:5, 1:7.5 and 1:10. The pure cultures of Lactobacillus acidophilus CCRC 14072, Lactobacillus delbruekii subsp. bulgaricus CCRC 14009 and Streptococcus salivarius subsp. thermophilus CCRC 14088 were used for syomilk fermentation experiment. Lactic acid bacteria grew well in soymilk media, but L. acidophilus and S. salivarius subsp. thermophilus produced more acid than L. delbruekii subsp. bulgacurds were better than than of L. delbruekii subsp. bulgaricus. Acid production by each lacid bacteria were increased with the increase of soymilk concentration. Titrable acidities of curd which inoculate with L. acidophilus, S. salivarius subsp. themophilus and L. delbruekii subsp. bulgaricus were 1.09, 0.84 and 0.77%, respectively, after incubated for 20 hours in soymilk prepared form soymilk using extraction ratio of 1:5. Peak stress and hardness of curds from fermentation in soymilk which prepared extraction ratios of 1:5 and 1:7.5 were more than that of 1:10. Hardness values of curds were not regular because acid production rates of various lactic acid bacteria were not the same. |
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