Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria

LI Da1, NIU Chunhua1, NI Haojun2, LI Jinfeng3, WANG Jinghui1*

China Brewing ›› 2014, Vol. 33 ›› Issue (2) : 149-152.

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China Brewing ›› 2014, Vol. 33 ›› Issue (2) : 149-152. DOI: 10.3969/j.issn.0254-5071.2014.02.037

Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria

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Abstract

Using Auricularia auricula and soybean as raw material, lactic acid bacteria as starter, a kind of A. auricula soybean yogurt was prepared with fungi nutritional value and soybean beneficial ingredients. The optimal production conditions of A. auricula juice preparation, the ratio of soybean and water, the technology processing conditions of A. auricula soybean yogurt and the choice of compound stabilizer were determined by orthogonal tests. The optimal process conditions were determined as follows: A. auricula soaking time 60 min, soaking temperature 70℃, material to water ratio 1∶ 100, soybean to water ratio 1∶ 10, A. auricula juice to soybean milk ratio 40∶ 60, fermentation time 5 h, starter inoculums 4%, sugar 7%. The optimum formula of stabilizer was gelatin 0.06%, CMC 0.15%, and sodium alginate 0.05%.

Key words

Auricularia auricula / soybean yogurt / fermentation

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LI Da1, NIU Chunhua1, NI Haojun2, LI Jinfeng3, WANG Jinghui1*. Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria[J]. China Brewing, 2014, 33(2): 149-152 https://doi.org/10.3969/j.issn.0254-5071.2014.02.037

References

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