发酵型薏米酸豆奶的研制

以薏米、大豆、全脂奶粉、白糖为原料,研制发酵薏米酸豆奶.对薏米提取液、大豆除腥、菌种驯化工艺和影响薏米酸豆奶的风味、口感、稳定性的因素等进行研究.由正交试验确定了最佳发酵条件:m(大豆):m(薏米):m(全脂奶粉)=10:2.5:1.0(W;W),接种量4%、乳化稳定剂0.15%、白糖8%、发酵时间5 h.

Study on femented coix lacryma-jobi soybean yoghurt

Taking coix lacryma-jobi, beans, whole milk powder, and white sugar as raw materials, solidified coix lacryma-jobi soybean yoghurt could be processed by applying the technology discussed in this paper. The processing technology of coix laeryma-jobi fluid preparation, raw soybean flavor removing, laetobacillus domestication, and the effects on flavor, taste, stability of coix lacryma-jobi soybean yoghurt were studied. By the orthogonal experiment, that the optimal fermentation conditions were: adding inoculation rate 4 %, emulsion stabilizer 0.15%, white sugar 8% and fermentation time 5 hrs, and the ratio of raw materials, i. e. , soybean, eoix lacryma-jobi and whole milk powder is 10 : 2.5 : 1(W : W).