大豆多肽豆酸奶的研制

Study on preparation the soybean peptide yogurt

研究使用不同直投式发酵剂以及添加大豆多肽作为促进剂对豆酸奶产品感官品质和酸度的影响,初步探讨大豆多肽在豆酸奶中的应用。实验结果表明,在200mL的豆酸奶中选择Hansen YF-L811作为发酵剂,其添加量为0.02g,蔗糖添加量为5～7g,大豆多肽为1g时,可获得感官品质较好的大豆多肽酸奶产品。制品中酸度的变化与大豆多肽添加量存在密切联系。添加大豆多肽作为促进剂,在豆酸奶的应用中具有一定的可行性。

This paper was studied different DVS yogurt starter and soybean peptides that are added as catalyst for research the effect of the sensory quality and pH values on soy yogurt products, preliminary soybean peptides that are explored in the application of soybean yogurt. Test results showed when adding Hansen YF- L811 as fermentation starter 0.02 g, 5-7 g sugar, soybean peptides 1 g in 200 mL soymilk, better sensory quality soybean peptides yogurt products were available. The changing of pH values was linked closely with the added volume of soybean peptides. It is feasible to add soybean peptides as factors in the application of certain soybean yogurt.