大豆、牛乳发酵制作大豆酸奶的工艺研究  

Technology Research on the Soybean Yoghurt Fermented by Soybean and Milk

作　　者：贾艳萍[1] 郑胜[1] 赵晴潇[1] 

机构地区：[1]东北电力大学化学工程学院,吉林吉林132012

出　　处：《江苏调味副食品》2010年第5期23-26,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为更好地开发大豆酸奶,介绍了大豆酸奶的生产工艺,详细介绍了原材料的处理、混合浆定容、高压均质、杀菌、冷却、添加生产发酵剂、接种、塑料杯消毒、灌装、主发酵和产品检验等操作要点,认为大豆酸奶的发酵条件:接种量为3%、白砂糖加入量为12%、发酵时间为4 h和发酵温度为42℃。In order to have a better development of soybean yoghurt,its producing technology is introduced.The main operation points,such as the processing of raw material,the constant volume of mixing slurry,the high pressure homogenization,bacterial sterilization,cooling,the addition of fermenting agent,inoculation,the disinfection of plastic bags,filling,main fermentation and quality inspection are introduced in detail.The optimal fermenting conditions for soybean yoghurt are set as the following：the inoculation amount 3%,the addition of sugar 12%,fermenting temperature 42℃ and fermenting time 4h.

关 键 词：大豆 酸奶 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]