| 大豆糖蜜双歧酸奶的研制 |
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| 引用本文： | 张敏,郭顺堂.大豆糖蜜双歧酸奶的研制[J].食品科学,2006,27(10):649-652. |
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| 作者姓名： | 张敏 郭顺堂 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083;东北农业大学食品学院,黑龙江,哈尔滨,150030
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 研究添加大豆糖蜜作为促进剂对酸奶产品感官品质和pH值的影响,初步探讨大豆糖蜜在双歧保健酸奶中的应用.试验结果表明,在100m1的纯鲜奶中选择发酵剂添加量为7ml,蔗糖添加量为5～7g,大豆糖蜜添加量为2g时,可获得感官品质较好的大豆糖蜜双歧酸奶产品.制品中pH值的变化与糖蜜、蔗糖添加量存在密切联系.添加大豆糖蜜作为双歧因子,在双歧酸奶中的应用具有一定的可行性.
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| 关 键 词： | 大豆糖蜜 双歧杆菌 酸奶 感官品质 pH值 |
| 文章编号： | 1002-6630（2006）10-0649-04 |
| 收稿时间： | 2006-08-02 |
| 修稿时间： | 2006-08-02 |
Study on Preparation the Soybean Molasses Bifidobacterium Yogurt |
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| ZHANG Min,GUO Shun-tang.Study on Preparation the Soybean Molasses Bifidobacterium Yogurt[J].Food Science,2006,27(10):649-652. |
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| Authors: | ZHANG Min GUO Shun-tang |
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| Affiliation: | 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | This paper was studied soybean molasses that are added as catalyst for research the effect of the sensory quality and pH values on yogurt products, preliminary soybean molasses that are explored in the application of bifidobacterium healthful yogurt. Test results showed when adding fermentation starter 7ml, 5-7g sugar, soybean molasses 2g in 100ml pure milk, better sensory quality soybean molasses bifidobacterium yogurt products were available. The changing of pH values was linked closely with the the added volume of molasses and sugar. It is feasible to add soybean molasses as bifidobacterium factors in the application of certain bifidobacterium yogurt. |
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| Keywords: | soybean molasses bifidobacterium yogurt sensory quality pH value |
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