酶解豆浆制酸豆奶的研究  

Study on Soy Milk Yoghurt Made by Enzymolysis of Soybean Milk

作　　者：王汝毅[1] 陈福生[1] 赵山[1] 丁月娣[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2005年第10期267-269,共3页Food Science

摘　　要：本实验研究了在不同条件下用三种酶酶解豆浆中蛋白的程度。结果表明,酶B为酶解蛋白最充分的酶,其最佳酶解条件为:55℃,0.1mg/ml(豆浆中酶的浓度),水解4h。在该条件下制得豆浆酶解液,研究了酶解液与鲜牛奶混合比例、蔗糖的添加量、保加利亚乳杆菌:嗜热链球菌接种比例、前发酵时间等因素对酸豆奶感官质量的影响。所得酸豆奶经感观评定,结合经济因素,确定当酶解液与牛奶以1:1混合,两个菌种发酵剂按1:1的比例接种,接种量4%,蔗糖8%,香草香精0.04%,前发酵3h时,得到的酸豆奶感官口味最好,综合评价最高且最有应用前景。The enzymolysis degree of protein from soybean by three enzymes respectively was researched under different conditions.The result showed that Enzyme B had the best enzymolysis effect. The optimum conditions of enzymolysis was ： 55℃, 0.1mg/ml and 4h. Then soybean milk was hydrolyzed by Enzyme B at the optimum enzymolysis conditions. The product was mixed with fresh milk with three different proportions respectively, and the optimum fermentation conditions were studied. The results showed that when the product was mixed with fresh milk at the proportion of 1：1, 4% amount of L.bulgaricus and Str.thermophilus（1： 1） were inoculated in the mixture, while 8% sucrose and 0.04% concentrated vanilla were added in and the time of primary fermentation was 4h. Thus the soy milk yoghurt had the highest comprehensive evaluation, and its applicational potentiality was great.

关 键 词：豆浆 酶解液 酸豆奶 发酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]