甜玉米汁大豆发酵酸奶的研制  

Processing of soybean yoghurt mixed with sweet corn juice

作　　者：全永亮[1,2] 黄贤刚[1,3] 管斌[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]山东商务职业学院,山东烟台264670 [3]日照职业技术学院,山东日照276826

出　　处：《中国酿造》2009年第9期161-164,共4页China Brewing

摘　　要：大豆酸奶工艺设计的实验结果表明,豆乳与牛乳的质量比为3∶4,果葡糖浆与蔗糖混合添加量为9%,以保加利亚杆菌和嗜热链球菌的混合菌(1∶1)种作为发酵剂,接种量为4%,发酵温度为43℃,发酵3h后,再配以甜玉米汁,能够生产玉米香味的营养保健型大豆酸奶。The technological design of soybean yoghurt was discussed. The experimental results indicated that the nutritional and healthy soybean yoghurt with corn flavor could be produced by fermentation at 43℃ for 3 h when the mass ratio of soybean milk and milk was 3：4, the adding amount of high fructose syrup and sucrose was 9%, the mixture of Lactobacillus bulgaricus and Streptococcus thernophilus （ 1： 1 ） was used as starter, the innoculum was 4% , and the sweet corn juice was added.

关 键 词：酸奶 大豆 工艺条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]