银杏酸豆奶的研制  

Research and Development of Fermented Ginkgo and Soybean Milk

作　　者：程华平[1] 万娅琼[1] 杨普[1] 储耀宇[1] 

机构地区：[1]安徽省农业科学院绿色食品工程研究所,合肥230031

出　　处：《安徽农业科学》2003年第5期742-743,共2页Journal of Anhui Agricultural Sciences

基　　金：安徽省"十五"农产品加工重大科技专项 (计划编号 :0 1 70 30 1 0 )

摘　　要：银杏酸豆奶是保健乳制品 ,银杏种仁添加量为 2 .2 %～ 2 .5 % ,混合工作发酵剂接种比例为 3 %。实验结果显示 :采用微波烘烤大豆 ,添加 0 .5 4%乳清粉 ,0 .0 5 %磷酸三钠 ,0 .2 4%复合稳定剂并高压均质 (≥ 3 0MPa) 2次 ,能明显改善产品乳酸菌发酵性能、风味、口感、稳定性。确定了银杏酸豆奶工艺流程。Fermented ginkgo and soybean milk is a health product. Ginkgo seed added to soymilk was 2.2%～2.5% and mixed bulk starter was 3%.The test showed:these processes (baking soybean with microwave,adding 0.54% powdered whey,0.05% sodium phosphate tribasic and 0.24% mixed stabilizer) greatly improved fermentation properties of lactic acid bacteria?flavor?taste and stabilization of the product after homogenized twice (high pressure:≥30?MPa).The technological process of this dairy product was determined.

关 键 词：银杏 银杏酸豆奶 混合乳酸菌 发酵性能 风味 稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]