| 白茶发酵豆乳的研制 |
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| 引用本文： | 杨飞芸,孟赛楠,乌日娜,孙志宏. 白茶发酵豆乳的研制[J]. 中国酿造, 2012, 31(4): 178-182 |
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| 作者姓名： | 杨飞芸 孟赛楠 乌日娜 孙志宏 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018 |
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| 基金项目： | 国家自然科学青年科学基金项目 |
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| 摘 要： | 以白茶和大豆为主要原料,利用乳酸菌发酵剂进行发酵,通过单因素和正交试验得出白茶发酵豆乳的最佳生产工艺和配方。结果表明,以50℃、30min的条件下,白茶∶水为1∶55时,浸提白茶效果最佳。白茶发酵豆乳的最佳配方是蔗糖添加量为6%;奶粉添加量为10%;豆浆∶白茶浸提液为8∶2;发酵剂接种量为3%,发酵时间为6h;海藻酸钠的添加量为0.03%。
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| 关 键 词： | 白茶 豆乳 发酵 工艺条件 配方 |
Development of white tea soy-milk yoghurt |
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| YANG Feiyun , MENG Sainan , WU Rina , SUN Zhihong. Development of white tea soy-milk yoghurt[J]. China Brewing, 2012, 31(4): 178-182 |
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| Authors: | YANG Feiyun MENG Sainan WU Rina SUN Zhihong |
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| Affiliation: | (College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018,China) |
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| Abstract: | In this paper,the white tea extraction was added into soy-milk and then the mixed liquid was fermented to make the white tea soy-milk yoghurt.The best technological conditions and formula were decided by the single-factor experiments and orthogonal test.The results showed that the proportion of white tea and water was 1∶55.With the condition of 50℃ and 30min,the white tea extraction had best quality.The proportion of soy-milk and white tea extraction was 8∶2.White tea soy-milk yoghurt had best quality when sugar was 6%,milk powder was 10%,the starter culture was 3%.The product was fermented for 6h.The product had best stability when sodium alginate was 0.03%. |
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| Keywords: | white tea soy-milk fermentation technological conditions formula |
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