Selection of Starters for Solidifying Soy-yogurt

Using soybeans as raw material,selection of starters of soy-yogurt and fermentation conditions were investigated in this paper.Sensory evaluation and pH value,titratable acidity,viscosity and water-holding capacity were applied as standards.The results showed that soy-yogurt fermented by three kinds of Lactococcus lactis we chose were better than Lactobacillus bulgaricus and Streptococcus thermophils.And the best ratio of 1#∶2#∶3# was 5∶3∶2,the fermentation temperature was 30℃ and fermentation time was 10 h.The optimal fermentation conditions achieved through orthogonal experiments was soybean∶water 5∶1,4% glucose and 5% sucrose.