橙汁酸豆奶的开发研究  

Study on Exploitation of Orange-juice Yogurt

作　　者：陈华絮[1] 杨素娇[1] 李爱群[1] 杨秀坚[1] 沈月荣[1] 

机构地区：[1]湛江师范学院生物系,湛江524048

出　　处：《食品工业》2006年第3期47-49,共3页The Food Industry

摘　　要：以橙汁、黄豆浆为原料,进行乳酸菌发酵,制得保健食品发酵橙汁酸豆奶。通过正交法确定了发酵工艺参数,筛选出最优组合。实验结果表明：豆奶中加入15%橙汁、7%蔗糖和4%混合发酵剂(St：Lb=2：1),在40℃下发酵4h,制得的发酵奶色香味甚佳,具有营养保健功能。The health care beverage orange-juice soybean yogurt was fermented with iactobacilli by using the raw materials of fresh orange-juice and soybean milk. The fermentation technological parameter was determind by means of orthogonal experimental design and the products of optimum combination were screened. The results demonstrated that the yogurt fermented was good in colour, smell and taste and had nutritive function under fermentation at 40℃ for 4h when added 15% fresh orange-juice, 7% sucrose and 4% mixed fermented agent（St ： Lb= 2 ： 1） to soybean milk.

关 键 词：鲜橙汁 豆奶 发酵 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]