大豆胡萝卜浆复合发酵酸豆奶工艺的研究  

Study on processing technology of carrot-yoghurt soy milk fermented by lactics from sauerkraut juice

作　　者：罗祖友[1] 向进乐[1] 秦恩华[1] 

机构地区：[1]湖北民族学院食品专业教研室,恩施445000

出　　处：《广州食品工业科技》2003年第2期14-17,共4页

摘　　要：以大豆、胡萝卜为原料 ,应用自行分离驯化的泡菜乳酸菌作发酵剂 ,研究胡萝卜浆酸豆奶的生产工艺。结果表明 :豆乳与胡萝卜浆按 2 :1的比例混合 ,加入 0 .15 %卡拉胶、7%蔗糖 + 2 %乳糖 ,按 5 %接种量接种 ,在 37℃下发酵 14h ,0～This paper studied the processing technology of a new style soy yoghourt which made from soy milk,carrot pulp and Lactic starter which separated from sauerkraut juice.Results showed that the optimum proportion of soy milk and carrot pulp was 2:1,carragheenan was 0.15%,cane sugar was 7%,lactose was 2%,lactic starter was 5%,fermentative temperature was 37℃ and time of fermentation was 14h.

关 键 词：大豆 胡萝卜浆 乳酸菌 复合发酵 酸豆奶 生产工艺 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]