大豆低聚糖在酸豆奶中的应用

Application in Sour Soybean Milk of Soybean Oligosaccharides

根据大豆低聚糖的主要加工特性,采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。添加适量的大豆低聚糖能使酸豆奶的感官性状更好,总糖含量和总酸度均随大豆低聚糖添加量的增高而增高,保存期内产品中残留的活菌数也增多,延长其货架期。

According to the mainly process characteristic of soybean oligosaccharide, an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk. Adding appropriate amount of soybean oligosaccharide can made the organoleptic quality of sour soybean milk better, carbohydrate content and aoidity increase with the amount of soybean oligosaccharide, during the retention period, alive bacterium total of product is increased, and shelf life is increased.