TH163847A - Fermented soy milk - Google Patents
Fermented soy milkInfo
- Publication number
- TH163847A TH163847A TH1501006124A TH1501006124A TH163847A TH 163847 A TH163847 A TH 163847A TH 1501006124 A TH1501006124 A TH 1501006124A TH 1501006124 A TH1501006124 A TH 1501006124A TH 163847 A TH163847 A TH 163847A
- Authority
- TH
- Thailand
- Prior art keywords
- milk
- lactic acid
- fermented
- streptococcus thermophilus
- lactobacillus delbrueckii
- Prior art date
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract 8
- 240000007842 Glycine max Species 0.000 claims abstract 8
- 210000004080 Milk Anatomy 0.000 claims abstract 8
- 235000013336 milk Nutrition 0.000 claims abstract 8
- 239000008267 milk Substances 0.000 claims abstract 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract 7
- 239000004310 lactic acid Substances 0.000 claims abstract 7
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims abstract 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract 6
- 239000002994 raw material Substances 0.000 claims abstract 6
- 241000894006 Bacteria Species 0.000 claims abstract 5
- 238000009825 accumulation Methods 0.000 claims abstract 4
- 239000005715 Fructose Substances 0.000 claims abstract 3
- 229940022769 D- LACTIC ACID Drugs 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 claims abstract 2
- 235000020247 cow milk Nutrition 0.000 claims abstract 2
- 238000000605 extraction Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims abstract 2
- 230000004151 fermentation Effects 0.000 claims abstract 2
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 235000019634 flavors Nutrition 0.000 claims abstract 2
- 230000035784 germination Effects 0.000 claims abstract 2
- 238000011081 inoculation Methods 0.000 claims abstract 2
- 239000002054 inoculum Substances 0.000 claims abstract 2
- 230000000704 physical effect Effects 0.000 claims abstract 2
- 235000013618 yogurt Nutrition 0.000 claims abstract 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims 4
- 241000956034 Paranocaracris bulgaricus Species 0.000 claims 3
- 201000009910 diseases by infectious agent Diseases 0.000 claims 1
- 230000002255 enzymatic Effects 0.000 claims 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 230000001186 cumulative Effects 0.000 abstract 1
Abstract
นมถั่วเหลืองหมักที่มีกลิ่นรสหรือสมบัติกายภาพที่ลื่นเทียบเท่ากับโยเกิร์ตซึ่งหมักนมโคด้วย กรดแลคติก โดยไม่ต้องทำการบำบัดโดยการแปรรูปนมถัวเหลืองซึ่งเป็นวัตถุดิบ เช่น การบำบัดด้วย เอนไซม์หรือการบำบัดโดยการสกัด หรือไม่ต้องเติมวัตถุดิบ เช่น แหล่งน้ำตาล เป็นต้น เมื่อตอนที่ให้ เพียง Streptococcus thermophilus กับ Lactobacillus delbrueckii subsp. bulgaricus เป็นหัวเชื้อ ผสมแบคทีเรียกรดแลคติกเมื่อตอนผลิตสิ่งหมักที่มีนมถั่งเหลืองเป็นวัตถุดิบก็ตาม กล่าวคือ แก้ปัญหาโดยนมถั่วเหลืองหมักที่ได้โดยใช้หัวเชื้อผสมแบคทีเรียกรดแลคติกที่ประกอบ ด้วย Streptococcus thermophilus ที่มีความสามารถสะสมฟรุคโตสในสิ่งหมัก 0.4 กรัมต่อลิตรขึ้นไป เมื่อตอนเลี้ยงเชื้อโดยปลูกเชื้อในนมถั่วเหลืองกับ Lactobacillus delbrueckii subsp. bulgaricus ที่มี ความสามารถสะสม D-กรดแลคติกในสิ่งหมก 0.4 กรัมต่อลิตรขึ้นไป เมื่อตอนเลี้ยงเชื้อโดยปลูกเชื้อใน นมถั่วเหลือง Fermented soybean milk with a smooth flavor or physical properties is comparable to yogurt fermented cow's milk with lactic acid without treatment by processing soybean raw materials, such as enzyme treatment or by Extraction Or without adding raw materials such as sugar sources, for example, when only Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus are inoculated with lactic acid bacteria when producing fermentation with yellowish milk as the raw material, ie, solution by milk. Fermented soybeans obtained using lactic acid bacteria inoculum containing Streptococcus thermophilus with fructose accumulation capacity of 0.4 g / l or more. When inoculation was grown in soybean milk with Lactobacillus delbrueckii subsp.bulgaricus with cumulative ability D-lactic acid in sediment 0.4 g / l or more When when cultured by germination in soy milk
Claims (2)
Publications (3)
| Publication Number | Publication Date |
|---|---|
| TH163847B TH163847B (en) | 2017-06-22 |
| TH163847A true TH163847A (en) | 2017-06-22 |
| TH1501006124A TH1501006124A (en) | 2017-06-22 |
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