Study On The Technology Of Honey Fermentation Yoghourt And Substituting Soy Protein Isolate For Skim Milk During Fermenting

Honey fermentation yoghourt was a new type yoghourt fermented by lactobacillus, which used honey as the main carbon source, and used skim milk and soy protein isolate as the main nitrogen. The article preliminary studied along the technical approach as "the utilization status of honey during the fermenting-the formation of substrates of honey fermentation yoghourt and the best ratio-the feasibility of substituting soy protein isolate for skim milk during the fermenting". To combine the deep processing of honey and the utilization and development of soy protein isolate with the development of dairy industry can mitigate the problem about excess of honey source and insufficiency of milk source.The honey fermentation test showed that lactobacillus can use honey for fermenting when there was enough nitrogen source existed. During the whole curse of fermenting, honey which acted as one of the substrates was used by lactobacillus all the time. Besides, compared with the ordinary yoghourt, the more carbon source addition the high conversion of reducing sugar reached, but the coagulation time would be slowed down about 0.5h.The formation of substrates test showed that the optimal conditions were the honey was 8%, the milk powder was 12%, the proportion of bacterium was 1:1 and the inoculation was 2%. We can get good quality yoghourt under this conditions, and the conversion of reducing sugar can be up to about 28%.The soy protein isolate substituted for skim milk test showed that the technology was feasibility when the proportion of soy protein isolate and skim milk was in order. The formation of substrates was: honey 8.43%, the skim milk 12%, the substitution of soy protein isolate account for skim milk: 40.07%, the inoculation 2.21%, the proportion of bacterium 1.39. The physical and chemical and microorganism inspection all accorded with GB2746-1999.The texture and sensory were no evident differences between honey fermentation soy yoghourt and the sanlu yoghourt which were analysed by texture analysis and sensory analysis.