Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria
Author information+
1.Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China;
2.Jilin Sport University, Changchun 13200, China; 3.Jinlin Sky-Scenery Food Co., Ltd., Changchun 130501, China
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History+
Published
2014-02-15
Issue Date
2014-07-04
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%.
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