Study On Development And Production Of Lactobacillus Fermented Soybean And Milk Drink

In this paper,lactic acid fermented soybean milk drink processing technology was studied,used soybean as raw materials.This can increase the range of raw materials and reduce the production cost.taming of the fermentation of stain,the processing of soybean milk fermentation,the processing of soy bean and milk fermented drink and production HACCP application system were studied,and the lactic acid fermented soybean and milk drink business standards were establish.S.theumophilus and L.bulgarius used for fermented soybean and milk were selectioning and taming in different contents of soybean and cow milk the acdity of soybean yoghurt by using St and Lb after taming was 64°T 36 percent higher than before taming,the total number of bacteria up to 6.19×10~8 ten times as before taming.Based on orthogonal experiment and organoleptic analysis results,the optimum parameters are strain ratio of 1:1,4%of the amount of coverage,the fermentation temperature 43℃,fermentation time 12h.A variety of stabilizers on Studied for its effect on the stability of fermented soybean and milk drink,selected composite emulsion stabilizer for the best ratio CMC-Na 0.7%,PGA 0.2%,composite emulsion stabilizer A0.8%.By orthogonal experimental and sensory evaluation to determine the best fermented milk drink acid ratio of 10%of the amount of added sugar,citric acid to add volume of 0.1%,0.04%lactic acid to add volume Products with a fresh taste of fermented soy milk,non-beany flavor,was the product of uniform light yellow,delicate organization status,no precipitation and sediment of the whey,sensory evaluation for good.Fermented milk drink to determine the conditions for temperature homogenous 60℃-70℃,the pressure 30MPa,temperature sterilization process 90℃,time 15min.The process under the conditions of production of soy milk fermented drink s,and physical and chemical senses indicator of micro-organisms are in line with the requirements of national standard.According to the lactic acid bacteria drink soy milk production process,the use of HACCP management system to determine the CCP method to determine the production of lactic acid soybean and milk drink throughout the course of the CCP link 8:choice of raw materials,grinding,ingredients,homogeneous,sterilization,inoculation,and fermentation. The establishment of a lactic acid bacteria fermented milk drink production standards, provides for the quasi-technical requirements,testing methods,logos,packaging, transportation,storage and shelf-life requirements.This standard applies to soybean as the main raw materials such as pulp by the grinding process to deal with,or directly to soy protein slurry(powder) as the main raw material,add or not add fresh milk or milk powder, food additives and materials,sterilization,Cooling,vaccination fermentation agent,culture fermentation,which made the deployment of activity or activity of lactic acid bacteria fermented milk drink.