香椿酸豆奶生产工艺技术研究  

Study on Processing Technology of Fermented Soybean Milk with Chinese Toona

作　　者：万娅琼[1] 伍玉菡[1] 尤逢恵 储耀宇[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《安徽农学通报》2012年第19期180-181,共2页Anhui Agricultural Science Bulletin

摘　　要：以香椿和大豆为原料,研究了香椿酸豆奶生产的关键技术,优化了香椿汁的添加量及发酵条件。结果显示:香椿提取液添加量为5.0%,混合工作发酵剂接种比例为4%,白砂糖8%,乳清粉0.5%,磷酸三钠0.05%,复合稳定剂0.2%,并高压均质2次,生产的酸豆奶色泽淡绿,酸甜适口,无气泡和乳清析出,具有香椿和大豆特有香气和发酵乳香。The key processing technology of fermented soybean milk was studied using Chinese Toona and soybean as materi- als. The purpose was to develop fermented soybean milk with Chinese Toona flavor. The result showed that it could be real- ized with 5.0% Chinese Toona extract,4% mixed starter,8% sugar,0.5% whey powder, 0.05% trisodium phosphate, 0.2% complex stabilizer and twice high- pressure homogenization.

关 键 词：香椿 酸豆奶 生产工艺 

分 类 号：S644.4[农业科学—蔬菜学]