一种替代牛奶的发酵型酸奶-发酵酸豆奶的研制  

Development of zymolytic yoghourt to replace milk-zymolytic soybean milk

作　　者：户超[1,2] 艾初香[1] 李保国[2] 万剑啸[1] 刘萌芳[2] 王慧荣[1] 

机构地区：[1]上海健鹰食品科技研究所,上海201802 [2]上海理工大学,食品与生物技术研究所,上海200093

出　　处：《食品工业科技》2009年第8期242-244,共3页Science and Technology of Food Industry

基　　金：上海健鹰校企合作项目(JY08001);上海市教委科研创新重点项目(09ZZ159)

摘　　要：以植物蛋白源大豆为主要原料完全或部分替代动物蛋白源牛奶,经调配、均质、杀菌、发酵等工艺,考察了泡豆时间、菌种发酵时间及大豆和奶粉的质量比等因素对产品口感和风味的影响。通过正交实验对发酵酸豆奶进行工艺优化,得到了最佳工艺参数:泡豆时间为8h、发酵时间为6h、大豆和奶粉的质量比例为3∶7、白砂糖9%、乳糖3%、山梨酸钾0·03%、稳定剂RD0·4%。在此工艺下制得的发酵酸豆奶色泽和口感俱佳,稳定性较高。Using plant protein soybean as the main source of raw materials to replace milk entirely or in part and according to a certain recipe, the fermented soybean milk was made through four main process including commingle, homogeneousness, sterilization, and fermentation.Moreover several technical factors such as soybean soak time,fermented time of soybean milk,the content proportion between soybean and milk that affect the taste and flavor were discussed.We had optimized the process parameters of the zymolytic soybean milk through orthogonal experimental method.The zymolytic soybean milk with attractive color and luster,the best taste and high stability was made under the conditions of soybean＇ s soak time 8h, fermented time 6h, soybean and milk in proportion as 3：7,then adding 9% white sugar,3% lactose,0.03% sorbic acid and RDO.4%.

关 键 词：牛奶 酸豆奶 发酵 口感 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]