金罕实,张宸瑞,陈中爱,何慧颖,胡永金,朱仁萍

• 1:云南农业大学食品科技学院

摘要(Abstract)：

该研究以酸浆水为研究对象，优化混合菌种发酵酸浆水生产豆腐工艺，利用分离的发酵乳杆菌YQZ1、植物乳杆菌XJZ2进行单菌种、混合菌种发酵酸浆水生产豆腐，采用单因素试验和正交试验研究酸浆水点制豆腐的最佳工艺条件。试验结果：混合菌种(YQZ1∶XJZ2)配比为1∶5,37℃发酵72 h可获得最佳总酸含量，为48.68 g/L。利用优化后的酸浆水C(混合菌种发酵黄浆水)点制豆腐，以综合评分为评价标准，最佳工艺为豆水比1∶10、酸浆添加量16%、酸浆pH 3.6、点浆温度85℃,该条件下点制的酸浆豆腐综合评分为87.07分，该结果为工业化制备酸浆水生产豆腐提供了一定的参考。

关键词(KeyWords)： 豆腐;酸浆水;混合菌种;发酵;工艺优化

Abstract:

Keywords:

基金项目(Foundation): 科技人才与平台计划(202105AF150049);; 云南省高校食品微生物资源与利用重点试验室(云教发[2018]135号)

作者(Author): 金罕实,张宸瑞,陈中爱,何慧颖,胡永金,朱仁萍

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