STUDY ON THE TECHNOLOGY OF SOYBEAN MILK FERMENTATION BY LACTOBACILLUS CASEI

The main factors which affected texture and flavor during soybean milk fermentation were studied,including the combination of the starters,total solid content,sugar concentration as well as the fermenting temperature,the ratio of soybean to skim milk powder and the addition of the stabilizers.Through single factor experiments and surface response analysis,the optimized fermenting conditions for soybean milk fermented from combined probiotics starter were determined as follows: total solid content 11 %,sugar concentration 5%,fermenting temperature 34℃,and the combined starter Lactobacillus casei,Streptococcus thermophilus,Lactobacillus bulgaricus,Streptococcus diacetilactis was 4,2,1,1,respectively when glutin and xanthic gum(2:1) were added as stabilizers.The products obtained in this research had higher viscosity,water-holding ability and better flavor than that of the similar commercial products.