大豆糖蜜双歧酸奶的研制

Study on Preparation the Soybean Molasses Bifidobacterium Yogurt

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100ml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。

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.