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2015•Food Science and Technology InternationalRequires access

Application of directed vat set(DVS) on soybean yogurt

Liu Li-sh

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Abstract

This study focus on the application on soybean yogurt of DVS. The strain of DVS was Streptococcus sojalactis(SY1.1). The optimum processing technology was determined by single factor experiment and orthogonal experiment: ration of soybean and water 1:9, sucrose addition 6%, inoculum of DVS 0.1%, fermentation temperature 46 ℃. After fermentation 3 h, number of SY1.1 was 3.1×108 cfu/m L. The soybean yogurt have a good flavor of soybean and fermentation.

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What this paper is about

This study focus on the application on soybean yogurt of DVS. The strain of DVS was Streptococcus sojalactis(SY1.1). The optimum processing technology was determined by single factor experiment and orthogonal experiment: ration of soybean and water 1:9, sucrose addition 6%, inoculum of DVS 0.1%, fermentation temperature 46 ℃. After fermentation 3 h, number of SY1.1 was 3.1×108 cfu/m L. The soybean yogurt have a good flavor of soybean and fermentation.

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Available abstract

This study focus on the application on soybean yogurt of DVS. The strain of DVS was Streptococcus sojalactis(SY1.1). The optimum processing technology was determined by single factor experiment and orthogonal experiment: ration of soybean and water 1:9, sucrose addition 6%, inoculum of DVS 0.1%, fermentation temperature 46 ℃. After fermentation 3 h, number of SY1.1 was 3.1×108 cfu/m L. The soybean yogurt have a good flavor of soybean and fermentation.

Key concepts: Fermentation, Food science, Flavor, Chemistry, Sucrose

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