| 刊名 | Agricultural Biotechnology |
| 作者 | Xiao LI, Kai XIAO, Muwen LIU, Tao YE, Xuejiao ZHANG |
| 作者单位 | College of Food and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2025.02.012 |
| 年份 | 2025 |
| 刊期 | 2 |
| 页码 | 56-61 |
| 关键词 | Response surface; Fermented soy milk; Physicochemical properties |
| 摘要 | [Objectives] This study was conducted to improve the poor water-holding capacity (WHC) and high syneresis rate of fermented soy milk by optimizing fermentation process conditions. [Methods] Based on the results of single factor experiments, response surface methodology was employed to optimize the fermentation temperature, fermentation time, and starter culture addition for enhancing WHC. The physicochemical properties of fermented soybean milk were analyzed. [Results] The optimal process parameters were determined as follows: fermentation temperature 36 ℃, fermentation time 8 h, and starter culture addition 5%. Under these conditions, WHC reached (77.18±0.08)%, which was consistent with the theoretical prediction value of (76.75±0.15)%. During fermentation, the pH decreased from 6.6±0.11 to 4.65±0.09, while acidity increased from (16.5±0.04)°T to (81.5±0.08)°T. The viable cell count rose from 1×10⁷ to 29×10⁷ cfu/ml, and WHC was improved significantly from (10.50±0.18)% to (77.40±0.13)%. [Conclusions] This study optimized the fermentation process parameters and revealed physicochemical characteristic changes during soybean milk fermentation, providing a theoretical foundation for industrial production. |
