豆汁复合酸凝乳的加工研究  

Study on Compound Acid Curd in Soybean

作　　者：白伟[1] 

机构地区：[1]青海大学农牧学院,西宁810016

出　　处：《青海畜牧兽医杂志》2012年第3期14-16,共3页Chinese Qinghai Journal of Animal and Veterinary Sciences

摘　　要：本文以大豆和新鲜牛乳为原料,以青海老酸奶作为发酵剂进行乳酸发酵生产酸乳,研究了乳酸菌发酵大豆酸乳的优化工艺条件和优化配方。通过两次L9(34)正交试验进行工艺与配方优化,得出大豆酸乳的优化工艺条件为:发酵温度37.5℃,打浆时豆与水的比例1:5,后酸化时间24h;优化工艺配方为:接种量2%,蔗糖量8%,豆乳比1:2。在以上加工工艺条件下生产的豆汁酸凝乳工艺品质较好,为实际生产提供了依据。The Yogurt was produced with Qinghai Lao -yogurt as fermentation agent, with soybean and fresh milk as raw materials. The optimization process and formula were studied for fermenting soybean yogurt with using lactic acid bacteria. The process and formula were optimized by L9（3^4） orthogonal test. It is concluded that fermentation temperature is 37.5℃ ,the proportion of water and soybean is 1：5 ,the time of acidification is 24h,The optimization for mula is,inoculum size is 2% ,sucrose is 6% ,the proportion of soybean and milk is 2：3. It is a practical way in producing soybean acid curd.

关 键 词：大豆 酸凝乳 工艺条件 配方 正交试验 

分 类 号：S52[农业科学—作物学]