关键词: 豆基发酵乳; 乳酸菌; 发酵; 乳糖

Abstract: Fermented soymilk was prepared from soybean slurry obtained by axial flow grinding, white sugar, lactose and glucose. These substrates were fermented by inoculation with lactic acid bacteria. The optimum fermentation conditions were found as follows: 100 mL of soybean slurry with the addition of 90 g of white sugar, 10 g of lactose, 2 g of glucose as fermentation substrate, inoculum size 0.2 g, and fermentation at 42 ℃ for 6 h. Under these conditions, the best quality of fermented soymilk was obtained. After 24 h of storage at 4 ℃, the average viable cell count was 3.0 × 107 CFU/g with a coliform population of 79 per mL, and the protein and fat contents, acidity and pH were 3.6%, 2.5%, 90.05 °T and 4.52, respectively. Moreover, urease-negative results were obtained and no pathogenic bacteria were detected. Consequently, our fermented soymilk was in accordance with the requirements of Chinese national standards. Furthermore, the developed preparation procedure had advantages such as simple operation and good suitability for commercial applications.

Key words: fermented soymilk；lactic acid bacteria；fermentation；lactose