低聚糖全豆酸奶的研制

Development of whole-soybean oligosaccharide yogurt

以大豆为主要原料,添加低聚糖,经过热烫、浸泡、磨浆、均质、杀菌、发酵等过程加工制成的一种发酵型高纤维饮料。对豆腥味的祛除、豆酸奶稳定性及风味等因素进行了分析与讨论,确定了最佳的配方和工艺条件。

Soybeans were used as main raw materials to manufacture a kind of fermented high - fiber drink with oligosaccharides added through a complicated process including scalding, soaking, grinding, homogenizing, sterilization and fermentation. Removal of soybean smell, the stability and flavor of soybean yogurt were analyzed. Meanwhile, the best formula and the technological conditions were determined.