摘要
以发芽大豆和牛乳为原料,开发复合乳制品。通过品质分析,确定了复合乳及复合酸乳的制备条件。其中发芽大豆乳与牛乳以4∶6混合,得到的复合乳呈乳白色、外观均一、风味协调,营养丰富。通过对菌种的连续驯化,利用单因素试验与正交试验找到复合乳的最适发酵条件,即混合乳质量比为1∶1,接种量为3%,加糖量为5%。
The sprouted soybean and cow milk wen used as raw mater;al to develop mixed milk product. Through quality analysis, the preparation conditions of mixed milk and mixed yoghurt were confirmed. The sprouted soybean milk mixed with milk in proportion of 4： 6, the acquired mixed milk has milk-white, even appearance, coordinate flavor, rich in nutrition. Through the continuous domestication on the lactic acid bacterium, utilizing the single factor test and the orthogonal experiment, it is confinned that the optimal conditions were that the mass ratio of 1 ： 1, 3% inoculated quantity, 5% sugar.
出处
《食品与机械》
CSCD
北大核心
2006年第1期80-82,共3页
Food and Machinery
关键词
发芽大豆
复合乳
复合酸乳
Sprouted soybean
Mixed milk
Mixed yoghurt
