| 动植物复合蛋白酸乳的研制 |
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| 引用本文： | 汪一帆,刘变利,邱同玲,洪艺有,欧阳杰. 动植物复合蛋白酸乳的研制[J]. 食品科技, 2007, 32(8): 208-210 |
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| 作者姓名： | 汪一帆 刘变利 邱同玲 洪艺有 欧阳杰 |
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| 作者单位： | 北京林业大学生物科学与技术学院食品科学与工程系,北京,100083 |
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| 基金项目： | 北京林业大学校科研和教改项目 |
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| 摘 要： | 以大豆、花生、骨素、牛奶为主要原料,经乳酸菌发酵制成一种具有营养保健功能的动植物复合蛋白酸乳。对各原料间的配比、乳酸菌的接种量等工艺条件进行了研究,采用了3因素3水平的正交实验,通过风味感官评价得出最佳产品配方。
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| 关 键 词： | 动植物复合蛋白 牛奶 大豆 酸乳 |
| 文章编号： | 1005-9989(2007)08-0208-03 |
| 修稿时间： | 2007-03-09 |
Production of a kind of yoghourt combining with animal and vegetable proteins |
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| WANG Yi-fan,LIU Bian-li,QIU Tong-ling,HONG Yi-you,OUYANG Jie. Production of a kind of yoghourt combining with animal and vegetable proteins[J]. Food Science and Technology, 2007, 32(8): 208-210 |
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| Authors: | WANG Yi-fan LIU Bian-li QIU Tong-ling HONG Yi-you OUYANG Jie |
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| Abstract: | A new kind of yoghourt combining with animal and vegetable proteins was produced with soybean, peanut, bone extract and milk as main materials. The optimal ingredient and technology of the yoghourt was investigated by the method of 3 factors 3 levels orthogonal test and sensory evaluation. The yoghourt was demonstrated to be delicious, nutritional and functional. |
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| Keywords: | animal and vegetable protein milk soybean yoghourt |
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