| 利用开菲尔粒制备酸豆奶酒最佳发酵条件的研究 |
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| 引用本文： | 周传云,唐书泽,聂明,万佳蓉.利用开菲尔粒制备酸豆奶酒最佳发酵条件的研究[J].食品科学,2004,25(12):101-104. |
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| 作者姓名： | 周传云 唐书泽 聂明 万佳蓉 |
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| 作者单位： | 湖南农业大学食品科技学院，暨南大学食品科学与工程系 |
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| 摘 要： | 利用传统酸牛奶酒(Kefir)的发酵剂--开菲尔粒(KefirGrains)制作的发酵剂,对豆奶与牛奶的混合原料进行发酵,采用L16(45)正交试验设计筛选制备酸豆奶酒(一种新型发酵豆奶制品)的最佳发酵条件。结果表明:豆奶与鲜牛奶的搭配比例是8:2,接种量为3%,发酵温度25℃,发酵时间14h,添加10%的白砂糖。产品的酸度为83°T,乙醇含量为0.26%。
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| 关 键 词： | 豆奶 开菲尔粒 发酵 酸豆奶酒 |
| 文章编号： | 1002-6630(2004)12-0101-03 |
Study on Optimum Fermentation Conditions for Soy Kefir Preparation with Kefir Grains |
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| ZHOU Chuan-yun,TANG Shu-ze,NIE Ming,WAN Jia-rong.Study on Optimum Fermentation Conditions for Soy Kefir Preparation with Kefir Grains[J].Food Science,2004,25(12):101-104. |
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| Authors: | ZHOU Chuan-yun TANG Shu-ze NIE Ming WAN Jia-rong |
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| Affiliation: | 1.Faculty of Food Science and Technology,Hunan Agricultural University;2.Department of Food Science and Engineering,Jinan University |
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| Abstract: | Kefir grains, the conventional culture of kefir, were used in this test as culture starter for fermenting the mixture of soy bean and fresh cow milk. With the orthogonal experimental test, the optimum fermentation conditions for preparing soy kefir, a new kind of ferment soybean, were screened out. The ratio of soy and cowmilk as (8:2), addition of 3% inoculant 10% sucrose as the milk basis and fermentation under 25℃ for 14h, were the optimuim conditions for preparing the soy kefir with an acidity of 83°T and ethanil content of 0.26%. |
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| Keywords: | soybean kefir grain fermentation soy kefir |
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