发酵酸豆乳脱腥工艺的研究  

Studies on the flavor of improving the fermented soymilk

作　　者：毛吉明 

机构地区：[1]广州市合力维国际生物技术有限公司,广州510330

出　　处：《中国食品添加剂》2006年第6期85-88,共4页China Food Additives

摘　　要：用大豆豆乳制作发酵酸豆乳的研究,在国内已经进行了大量的工作,生产工艺的问题已基本解决,但在实际的生产应用中较少。主要存在的问题是:豆乳的脱腥效果较差,严重影响了发酵酸豆乳的口感与风味,使消费者不易接受。本实验以大豆为基本原料,探讨了影响发酵酸豆乳脱腥的各种因素:大豆浸泡条件、大豆热处理条件、菌种的种类与接种量、豆乳浓度、产酸量、添加物如牛奶、糖等。结论表明:大豆采用微波热处理,经过0·1%总浓度的食盐与碳酸钾10h的浸泡,100℃,20分钟的热处理,添加60%的牛奶或6·5%的全脂奶粉,制作的发酵酸豆乳脱腥效果最好。Fermented soymilk has been much studied in domestics, which have solved manufactured process. However, fermented soymilk has been little applied in factories in that the beany flavor of soy - milk influences the smell and taste of the fermented soy - milk, which has not been accepted by consumers. The article studied some critical factors of influencing the beany flavor of fermented soymilk such as soy soaking, heat treatment, cultures, soymilk concentration, acidity, milk, sugar. The results indicates that good fermented soymilk can remove the beany flavor by microwave heat - treating for soybean, soaking for ten hours with 0. 1% Solution of NaCl and K2CO3, 100℃, 20min heat - treating for soymilk, adding 60% milk or 6. 5% the whole milk powder.

关 键 词：发酵酸豆乳 豆腥 微波 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]