大豆非发酵型和发酵型酸豆乳的制备  

Preparation of Fermented and Non-Fermented Soy Milk Yogurt

作　　者：黄亮[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国粮油学报》2009年第1期20-24,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：将新鲜大豆经浸泡、去酶、提取,而后在60℃,pH 4.5的水中浸渍8 h,并在90℃热水中处理3 min,成功提取出色泽好、风味佳、蛋白质含量高,无豆腥味的豆浆。还分别对发酵型和非发酵型酸豆乳的生产工艺进行了研究,着重考察了加水量、稳定剂添加量、发酵条件的影响,最终确定了最佳工艺参数:在生产非发酵酸豆乳时,豆水比为1∶20,并添加12%葡萄糖、0.3%稳定剂(CMC-Na+果胶:0.15%+0.15%)、0.2%柠檬酸钠、0.3%柠檬酸。在发酵型酸豆乳生产中选用嗜热链球菌(S.t)和保加利亚乳杆菌(L.b)1∶1混合作为发酵剂经5级纯化,在40℃下发酵12 h。Fresh soybean was soaked in 60 ℃ water with pH 4.5 for 8h and then treated in 90 ℃ hot water for 3min, thus, soy milk with normal color, good flavor, high protein content and non odor was successfully extracted. Processes of manufacturing non - fermented and fermented soy milk yogurt were also investigated with focus on the effects of water adding amount, stabilizer dose and fermentation conditions. The obtained optimal manufacturing parameters are as follows： for non - fermented soy milk yogurt process, soybean/water ratio 1：20, adding glucose 12%, stabilizer （CMC - Na 0.15% ＋ pactin 0.15% ） 0.3%, sodium citrate 0.2 % and citric acid 0.3% ; for fermented soy milk yogurt process, selecting 1 ： 1 ratio of Streptococcus thermophilus and Lactobacillus bulgaricus for starter culture, applying five - step purifi- cation and conducting fermentation under 40℃ for 12 h.

关 键 词：大豆 非发酵 发酵 酸豆乳 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]