无腥大豆加工酸豆奶工艺条件的研究  

The Optimal Conditions of Manufacturing Soymilk Yogurt from Non-odor Soybean

作　　者：崔蕊静[1] 高海生[1] 李凤英[1] 周丽艳[2] 刘秀凤[1] 

机构地区：[1]河北科技师范学院食品工程系生命科学系,昌黎066600 [2]河北科技师范学院生命科学系,昌黎066600

出　　处：《中国粮油学报》2004年第4期50-52,共3页Journal of the Chinese Cereals and Oils Association

基　　金：秦皇岛市科委资助项目 (0 2 1 72 2 6)

摘　　要：试验利用无腥味大豆为主要原料生产酸豆奶 ,通过正交试验确定了无腥大豆加工酸豆奶的最佳工艺条件。结果表明 ,大豆与水之比为 1∶10 ,乳酸菌数为 16× 10 4 个 /mL ,添加葡萄糖 5 %、蔗糖 4 %、牛奶 30 %和稳定剂 0 .2 % ,在 4 0℃发酵 5h ,可制得色泽洁白 ,组织细腻 ,香味浓郁 ,口感好 ,无豆腥味 。Using non-odor soybean as the material to make soymilk yogurt,the optimal processing technology were investigated with orthogonal experiment.The result was satisfactory under the following processing conditions: the ratio of soybean and water 1∶10,the live bacterium quantity 16×104mL -1,adding about 5% glucose,4% laclose , 30% milk and 0.2% stabilizer fermentative temperature 40℃,and fermentative time 5h.The produced soymilk yogurt is of pure white color uster,fine and smooth texture,good palatability and of highly nutritive value.

关 键 词：酸豆奶 大豆加工 工艺条件 豆腥味 口感 乳酸菌 色泽 无腥味大豆 蔗糖 香味 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TS214.2[轻工技术与工程—食品科学与工程]