Screening Starters and Optimizing Technology of the Production of Soybean Yogurt

In order to manufacture a kind of health dairy production that combined with animal protein and plant protein using soybean and cow milk as raw material were studied in this paper. This article based on the single factor test, using the method of orthogonal experimental design, investigating starter cultures fermentation conditions and optimizing technology impact on the quality of the production of soybean yogurt. Its aimed at screening starters and optimizing process of the production of soybean yogurt. The optimal fermentation conditions were as followed: the ratio of Lactobacillus bulgaricus, St.thermophilus, and Lactobacillus acidophilus strain 1:1:2; soybean and cow milk 2:8, sucrose 8%, inoculation 4%, and fermentation temperature 38℃. Under these conditions, the soybean yogurt had very good taste and sensory evaluation was high. Its protein, fat, acidity, Lactobacillus count were 3.1%, 3.3%, 87 0T, 3.2×108cfu/g(ml) respectively.