香椿酸豆乳的研制  

Research and Development of Toona Sinensis Fermented Soy Bean Milk

作　　者：刘可[1] 王昌禄[1] 王玉荣[1] 李风娟[1] 陈勉华[1] 

机构地区：[1]食品营养与安全省部共建教育部重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《农产品加工（创新版）（中）》2010年第2期10-12,共3页Farm Products Processing

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B09)

摘　　要：以香椿和大豆为原料,用嗜热链球菌和保加利亚乳杆菌发酵制备香椿酸豆乳,确定大豆的脱腥工艺;通过正交试验,确定香椿酸豆乳的工艺条件和配方:将2种乳酸菌按1:1混合后,按4%进行接种,豆乳制备料水比为1∶10,香椿汁添加量20%,蔗糖5%,葡萄糖2%,果胶0.2%,40℃发酵4h,可制得具有混合香味、各项指标均符合国家标准的香椿酸豆乳。In this paper, Toona sinensis fermented soy bean milk through the use of Streptococcus thermophilus and Laetobacillus bulgaricus, and with Toona sinensis and soy bean as raw materials was researched and developed. The technology of deodorization of soy bean was investigated. Through orthogonal tests, the optimum process formula and technology have been determined as follows： 1 ： 1 mixture of two kinds of lactobacillus added to soymilk, inoculum size 4%, added Toona sinensis juice 20%, Sucrose 5%, Glucose 2%, Pectin 0.2%, fermentation at 40 ℃ for 4 h, The fermented product with mixed fragrance of Toona sinensis and soy bean can be obtained. All quality indexes meet the national standard.

关 键 词：香椿 大豆 乳酸菌 发酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]