豆浆牛奶多菌种混合发酵型酸奶稳定性研究

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中图分类号TS252.54文献标识码A

文章编号 0517-6611（2025）18-0182-05

doi：10.3969/j.issn.0517-6611.2025.18.040

ly on the Stability of Yogurt Based on SoybeanMilk-MilkbyMulti-strain Mixed Fermentati

O Xue-ying，WU Chen-yue， ZHANG Shu-ming（Heilongjiang Academy of Chinese Medicine.

AbstractObjective]Toinvestigatethestabilityofteygurtbasedonsoybeanmilkilkbymultistrainmiedfermentationthougco paringandanalyngtestabilityuderdierentsubstratesandtemperatures.Metod]etemperatureseresetas37，9，4，and （20 45‰ ，usingsoybeanmilk，ilk，ndasoybeanmilk-ilkmixtureassubtratesforyogurtfermentatio.Indicatorssuchassyneresis，tability coeficient，pdvaratosimocidoteteedtssteabilitfutraineedgurtprodcts.ule soybean milk-milk yogurt product fermented at 41 C showed a stable pH after 13 d of post-fermentation;it exhibited the lowest syneresis rate comparedtosobeanmlkyogutandmilkyogurt，andesyeresisatedecreasedwithicreasigfeentationtempature.Atatatio temperature of 41 C ，the stabilitycoefficient of the soybean milk-milk yogurt was the highest.Thecontentofbiteramino acidsafecting taste， suchashistidinylalcin，，osialigieasd，iletetofdt enhancetaste，suchastreonne，serie，glyine，ndalanine，creased.Conclusion]Tebeststabilityofyogurtfermentedatatepeature of 41qC usingasoybeanmilk-milkmixtureasthesubstratewasobserved，，withthetasteremainingthemosttableduringthepost-fermentation process.

KeyWordsBacillus subtilis;Lactobacillus;Stability coefficient;Syneresis;pH;Amino acid

纳豆是历史悠久的健康食品，起源于我国古代，在日本得到发扬，成为日本人民尤为热衷的保健食品。（剩余9383字）