大豆酸乳的工艺研究  

Study on the Preparation Technology of soybean Yogurt

作　　者：邹险峰[1] 吴琼[1] 陈丽娜[1] 张丽弘[1] 于淑艳[1] 高长城[1] 

机构地区：[1]长春大学农产品深加工重点实验室,吉林长春130022

出　　处：《广东技术师范学院学报》2013年第7期27-29,共3页Journal of Guangdong Polytechnic Normal University

基　　金：吉林省教育厅"十二五"科学技术研究项目(20122140)

摘　　要：以脱脂奶粉和速溶豆粉为原料,添加酸奶发酵制备大豆酸乳.考察了豆粉与奶粉比例、酸奶添加量、发酵温度和发酵时间对酸乳酸度的影响.结果表明,酸乳最佳工艺参数为:1:1的豆粉与奶粉比例,20%的酸奶添加量,发酵温度60℃,发酵时间5 h.在此条件下发酵得到的大豆酸乳酸度为740T.Together with yogurt fermentation, defatted milk powder and instant soybean powder was made in- to soybean yogurt. Effect of ratio （defatted milk powder / instant soybean powder）, yogurt concentration, fermenta- tion time and temperature was investigated. The results showed that the optimum technological conditions were fol- lowed： 1/1 of ratio （defatted milk powder / instant soybean powder）, 20% of yogurt concentration, 60℃ of fermenta- tion temperature and 5 h of fermentation time. In the condition, the acidity was 740T.

关 键 词：发酵 大豆酸乳 酸度 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]