Production processing of fermented soy-milk by lactic acid bacteria

Using soybeans as raw material,production processing of fermented soy-milk was investigated in this paper.Pure soybean milk was obtained by soaking,grinding,removing fishy smell.The optimal fermentation conditions were achieved through orthogonal experiment as followed: the ratio of soybean to water(m∶m) 1∶10,the ratio of Streptococcus thermophilus to Lactobacillus bulgaricus 1∶1,pasteurization temperature 85℃,pasteurization time 30 min,content of sucrose addition 8%,pre-fermentation temperature 40℃,pre-fermentation time 4 h,inoculum 5% and post-fermentation temperature 4℃.