决明子酸豆奶的研制  

Preparation of cassia tora soy yogurt

作　　者：卓勇贤[1] 郑仁兵[1] 肖琳[1] 李忠[1] 唐浩国[2] 

机构地区：[1]重庆医科大学营养保健研究所,重庆400042 [2]西南农业大学食品科学学院,重庆400716

出　　处：《食品科技》2004年第11期64-66,共3页Food Science and Technology

摘　　要：以大豆、牛奶为主要原料,添加适量决明子,研制出一种健眼明目的功能性保健乳品。对决明子酸豆奶配方组合和复合稳定剂的配比、发酵工艺进行了探讨。结果表明:以酸奶稳定剂29%、双叉奶稳定剂57%、酪蛋白酸钠14%的配比组合成一种复合稳定剂,对控制产品乳清析出具有很好的效果;以决明子浓缩液∶豆奶牛奶混合液=1∶20、发酵剂量3%、蔗糖量8%、稳定剂量0.3%组成产品配方,可很好地解决产品口感问题。Soybeans and milk as main raw material mix with Catsia tora L, developed a kind of functional milk with heath protect for eyes. This paper discussed the prescription combination and the combination proportion of compound stabilizing agent and ferment technology of cassia tora soy yogurt. Experimental results showed that the compounding stabilizing agent, which mixed with yogurt stabilizing agent 29% and Bi-soy yogurt stabilizing agent 57% and Sodium Caseinate 14%, is very good effect for controlling whey separating. The product prescription, which mixed with catsia tora L. concentrate and mixture of soy milk and cow milk in the proportion of 1 to 20 and ferment agent 3% and sucrose 8% and stabilizing agent 0.3%, may solve product taste problem well.

关 键 词：决明子 酸豆奶 配方 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]