大豆酸乳脱腥工艺的研究  

Study on deodorization condition of soybean yoghurt

作　　者：郭晓[1] 蒋丽琴[1] 张朝飞[1] 

机构地区：[1]河南质量工程职业学院,平顶山467000

出　　处：《粮食与食品工业》2012年第3期25-26,34,共3页Cereal & Food Industry

摘　　要：以大豆为主要原料,经过瞬时高温热处理,用1∶1保加利亚乳杆菌和嗜热链球菌混合作为发酵剂进行乳酸发酵。用试验得出最佳脱腥条件,即在总浓度为0.15%的食盐与碳酸钾混合溶液中浸泡8h,豆乳与牛奶的比例为40∶60时脱腥效果最好。Soybean was used as the main raw material through experimental instantaneous high-temperature heat treatment. Lactobacillus bulgaricus and streptococcus thermophilus mixed with the ratio of 1 ： 1 was used as leavening to make lactic acid fermentation. The optimum deodorization condition is as follows, the concentration 0. 15% of salt and potassium carbonate mixed solution, 8 hours, the ratio of soya-bean milk 40 ： 60.

关 键 词：大豆 酸豆乳 脱腥 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]