凝固型枣汁豆酸乳的研制  

Preparation on Solidity Jujube Juice Soybean Yogurt

作　　者：王凤春 高冬婷[2] 

机构地区：[1]河北省迁西县科技局,河北迁西064300 [2]石药集团中诺药业(石家庄)有限公司,河北石家庄050000

出　　处：《安徽农业科学》2011年第26期16424-16426,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究凝固型枣汁豆酸乳的最佳发酵条件。[方法]以红枣汁和豆粉为主要原料,将嗜热链球菌和保加利亚乳酸杆菌按1∶1的比例混合发酵,研制凝固型枣汁豆酸乳,采用L9(34)正交试验设计,确定最佳凝乳配方和最优品质配方,并根据感官检验评分表鉴定产品的品质。[结果]通过正交试验得出凝固型枣汁豆酸乳的最佳配方为:枣汁添加量20.0%,蔗糖8.0%,蜂蜜添加量2.0%,发酵温度为42℃,接种量4.0%,发酵时间为6 h。低温保存后,产品的组织状态良好,无乳清分离,风味正常,色泽均匀一致,但与市售酸奶保质期15 d相比,其保质期偏短。[结论]凝固型枣汁豆酸乳兼有大豆、红枣和乳酸菌3种物质的保健作用,营养全面,制备工艺流程简单、可行,且成本低于普通酸奶。[Objective]The study aimed to study the optimum fermentation conditions for solidity jujube juice soybean yogurt.[Method]With the jujube juice and soybean flour as main raw materials,the solidity jujube juice soybean yogurt was made through inoculating with the mixture of Str.Themophilus and L.bulgaricus（1∶1）.The orthogonal tests with L9（34） design was used to confirm the optimum curd formula and the best quality formula and the quality of the product was identified on base of the sense tested scoring table.[Result]The optimum formula for solidity jujube juice soybean yogurt obtained through the orthogonal tests was as follows： the adding amount of jujube juice was 20.0%,that of sugar was 8.0% and that of honey was 2.0%,the fermentation temperature was 42 ℃,the inoculating quantity was 4.0% and the fermentation time was 6 h.Kept at low temperature,the products were good in texture condition,without whey separation and with normal flavor and uniform color.But compared with the shelf life（15 d） of sold yogurt,its shelf life was partial short.[Conclusion]The solidity jujube juice soybean yogurt showed the health care function of 3 materials including soy beans,red jujube and lactic acid,and had characters of all nutrition,simple and practical preparation process and the cost was less than the common yoghurt.

关 键 词：枣汁 豆乳 发酵 凝固型酸乳 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]