发酵酸豆乳加工工艺的探讨和优化  

Discussion and optimization on processing technology of fermented soybean milk

作　　者：封晓毓 王江漫 李奕迅 曹建柱 FENG Xiao-Yu;WANG Jiang-Man;LI Yi-Xun;CAO Jian-Zhu(The One Times Lnc.,Beijing 100071,China)

机构地区：[1]龙王时代(北京)商业有限公司,北京100071

出　　处：《食品安全质量检测学报》2021年第6期2189-2196,共8页Journal of Food Safety and Quality

摘　　要：目的探讨和优化发酵酸豆乳的加工工艺。方法以感官评分为指标,采用单因素实验和正交实验,对豆浆粉复水比例、发酵剂添加量和发酵时间三因素进行工艺参数的优化。结果选用豆浆粉C02,复水比例1:3(m:V),异麦芽酮糖添加量3%,发酵剂D接种量0.4g/L,发酵温度42℃,发酵时间6h,为发酵最适工艺条件。结论在此条件下制作的发酵酸豆乳感官评分90。酸豆乳口感细腻滑润,酸度适宜柔和,粘稠度合适,豆腥味小。Objective To explore and optimize the processing technology of fermented soybean milk.Methods Taking sensory score as index,single factor experiment and orthogonal experiment were used to optimize the process parameters of soybean milk powder rehydration ratio,starter dosage and fermentation time.Results The optimum fermentation conditions were as follows:soybean milk powder C02,rehydration ratio 1:3(m:V),addition of isomaltulose 3%,inoculation amount of starter D 0.4 g/L,fermentation temperature 42℃,fermentation time 6 h.Conclusion The sensory score of fermented soybean milk is 90 under these conditions.The sour soybean milk tastes delicate and smooth,with moderate acidity,moderate viscosity and small beany flavor.

关 键 词：发酵酸豆乳 豆浆粉 酸度 正交实验 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]