| 保健大豆酸奶加工工艺研究 |
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| 引用本文： | 邹秀容,邹捷敏.保健大豆酸奶加工工艺研究[J].韶关学院学报,2011,32(12):46-50. |
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| 作者姓名： | 邹秀容 邹捷敏 |
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| 作者单位： | 韶关学院英东食品科学与工程学院,广东韶关,512005 |
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| 摘 要： | 以黄豆、黑豆、绿豆、豌豆、花生和脱脂奶粉为原料,嗜热链球菌和保加利亚乳杆菌为发酵剂,经发酵制成的一种新型保健固体酸奶.通过采用正交试验方法分析确定该产品的最佳生产配方为:豆乳:牛奶=4:6,蔗糖添加量为6%,发酵剂接种量为6%,发酵温度为42℃.
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| 关 键 词： | 大豆酸奶 酸奶 加工工艺 |
Study on processing craft of health-care soybean yogurt |
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| ZOU Xiu-rong,ZOU Jie-min.Study on processing craft of health-care soybean yogurt[J].Journal of Shaoguan University(Social Science Edition),2011,32(12):46-50. |
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| Authors: | ZOU Xiu-rong ZOU Jie-min |
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| Institution: | (Yingdong Institute of Food Science ＆ Technology, Shaoguan University, Shaoguan 512005, Guangdong, China) |
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| Abstract: | With soybean, black bean, mung bean, pea, peanut and skim milk powder as raw material, and thermophilic streptococcus and lactobacillus bulgarian as lactic acid bacteria, a new type of health-care solid yogurt was processed. The optimum technical conditions for fermentation selected by orthogonal experimental method were： the ratio of soymilk to milk was 4：6, 6% of sugar, 6% of ferment inoculation, 42℃ of fermentation temperature. |
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| Keywords: | soybean yogurt yogurt processing technology |
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