| 刊名 | Agricultural Biotechnology |
| 作者 | Muwen LIU, Tao YE, Jing JIANG, Xiao LI, Xuejiao ZHANG |
| 作者单位 | Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2025.01.006 |
| 年份 | 2025 |
| 刊期 | 1 |
| 页码 | 25-29,33 |
| 关键词 | Soy yogurt; Fermentation; Bacterial strain; Bifidobacterium bifidum; Lactobacillus casei |
| 摘要 | [Objectives] This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products. [Methods] Soybeans were selected as the raw material, which was soaked and ground, and different strains were used to ferment soy yogurt. The effects of single-strain and mixed-strain fermentation on the quality of soy yogurt were compared, and the optimal process conditions for fermenting soy yogurt were optimized. [Results] The quality of soy yogurt fermented by the mixed strain of Bifidobacterium bifidum and Lactobacillus casei was better than other single-strain fermentation and mixed-strain fermentation, and the best fermentation process adopted following parameters: 2% of inoculum ratio, 8% of carbon source including sucrose, lactose and glucose in equal proportion, and fermentation time 10 h. Under these conditions, the soy yogurt had a higher sensory score, the best stability, low beany smell and the mildest flavor. [Conclusions] This study provides a theoretical basis for developing high-quality soy yogurt. |
