摘要
以大豆、无核白葡萄干、白糖、全脂奶粉为原料,研制凝固型葡萄酸豆奶。采用物理方法与化学方法相结合去除豆腥味,获得满意结果,对发酵菌种驯化方法进行了试验研究,结果表明:由正交试验确定原料最佳质量配比为大豆∶葡萄干∶白糖∶全脂奶粉为10∶2∶6∶2,最佳发酵条件:总乳固体14%、接种量4%、发酵温度43℃和发酵时间5 h,以此制成的凝固型葡萄酸豆奶营养丰富、口感良好、风味独特。
Taking white seedless raisins,beans,whole milk powder,and white sugar as raw materials,solidified grapes soybean yoghurt could be processed by applying the technology discussed in this paper.The project combined physical and chemical methods to remove beany favor and got satisfactory results.Tamed lactobacillus and the ratio were studied.Results of the orthogonal experiment show that the best ratio of beans,raisins,sugar and whole milk is 10∶2∶6∶2;and the optimal fermentation conditions is adding total milk solids 14 %,inoculation rate 4 %,the fermentation temperature 43 ℃ and fermentation time 5 hours.The solidified grapes soybean yoghurt produced by this way has good taste,unique flavor and nutritious.
出处
《中南林业科技大学学报》
CAS
CSCD
北大核心
2010年第7期100-104,共5页
Journal of Central South University of Forestry & Technology
基金
科技部863重点项目(2008AA10080)
关键词
食品科学
葡萄
酸豆奶
菌种驯化
正交试验
food science
grapes
soybean yoghurt
tame
orthogonal experiment
