| 凝固型大豆酸奶的加工工艺研究 |
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| 引用本文： | 董攀茗,吕静,于薇薇,刘巧妮,杨钧茹,蔡小康,高红亮. 凝固型大豆酸奶的加工工艺研究[J]. 中国酿造, 2012, 0(10): 177-179 |
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| 作者姓名： | 董攀茗 吕静 于薇薇 刘巧妮 杨钧茹 蔡小康 高红亮 |
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| 作者单位： | 华东师范大学生命科学学院,上海200241 |
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| 基金项目： | 国家自然科学基金资助项目（81072422） |
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| 摘 要： | 以大豆蛋白和豆油为主要原料，以感官评定、pH值和持水率为评价指标，对大豆酸奶发酵剂及发酵条件进行了优化。结果表明：发酵剂乳酸乳球菌1号、2号和3号菌种的最佳配比为5：3：2；糖的添加量分别为：蔗糖5％、葡萄糖2％和果糖3％；最适接种量为2．5％，发酵温度为30℃。在上述条件下发酵所得产品凝固性强，豆清析出很少，而且口感细腻、润滑，酸甜适中，并且豆腥味小，含有豆酸奶特有的香味。
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| 关 键 词： | 大豆酸奶 乳酸乳球菌 发酵 |
The production process of set soybean yogurt |
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| DONG Panming,LtJ Jing,YU Weiwei,LIU Qiaoni,YANG Junru,CAI Xiaokang,GAO Hongliang. The production process of set soybean yogurt[J]. China Brewing, 2012, 0(10): 177-179 |
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| Authors: | DONG Panming LtJ Jing YU Weiwei LIU Qiaoni YANG Junru CAI Xiaokang GAO Hongliang |
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| Affiliation: | (School of Life Science, East China Normal University, Shanghai 200241, China) |
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| Abstract: | The fermentation conditions of set soybean yogurt using soy protein and soybean oil as raw material were studied in this paper. Sensory evaluation, pH value and water-holding capacity were investigated. The optimal fermentation conditions were as followed： the ratio of Lactococcus lactis strain 1#： 2#： 3# = 5 ： 3 ： 2, sucrose 5%, glucose 2%, fructose 3%, inoculum 2.5% and fermentation tempera~re 30~C. Under these conditions, the soybean yogurt had very good taste and sensory evaluation was high. |
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| Keywords: | soybean yogurt Lactococcus lactis fermentation |
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