摘要
本文对纯豆乳发酵生产酸豆乳的工艺进行了研究。其最佳工艺为:m(大豆):V(水)=1:8,接种量为5%[V(S.t):V(L.b)=1:1],杀菌条件为85℃下杀菌30min,蔗糖的添加量为8%,前发酵温度为40℃,前发酵时间为4h,接种量5%,后发酵温度4℃。
Soybeans were used as raw material to produce a fermented soybean yogurt. By orthogonal experiment and organoleptic analysis results, the optimum fermentation conditions were as follows： ratio of soybean to water 1：8（m： V）, ratio of St to Lb 1：2（V：V）, inoculums size 5%, pasteurization temperature 85℃, pasteurization time 30min, sucrose dosage 8%, fermentation temperature 40℃ and fermentation time 4h.
出处
《现代食品科技》
EI
CAS
2008年第12期1268-1270,共3页
Modern Food Science and Technology
基金
宁夏大学科学研究项目
关键词
大豆
豆乳
发酵
工艺条件
soybean
soybean milk
fermentation
technology
