大豆酸奶加工工艺的探讨

Study on Processing of Soybean Yogurt

探讨以优质高蛋白大豆和牛奶为原料,经驯化的乳酸菌种进行发酵,制作具有保健功能酸豆乳的加工工艺。结果表明,酸豆乳的最佳工艺条件为:豆乳与牛奶的质量比为6∶4,在梯度驯化的乳酸菌接种量为4%、加糖量为8%和42℃下,发酵4h。

This text investigated and discussed that the processing of soybean milk takes high-grade high-protein soybean and milk as raw material, ferments by lactobacillus, have sour health care function. The best processing conditions be indicated, soybean milk and milk mass ratio 6 ： 4, lactobacillus amount 4%, candy 8%, 4 hours fermenting under 42 ℃.