凝固型山楂酸豆乳配方及发酵工艺研究

Study on Formula and Fermentation Technology of Solidifying Hawthorn Acid Soybean Milk

以无腥大豆和山楂为主要原料,对添加山楂粉的酸豆奶配方组合以及发酵工艺进行了探讨,并分析了山楂制品物性指标。通过单因素和正交试验确定最佳工艺条件:豆水质量比1∶8的豆奶中加入0.4%的山楂粉、8%的蔗糖、接种量为4%、42℃发酵4 h,工艺可行。物性指标测定结果表明,山楂汁中富含的果胶对制品的硬度、弹性、黏附性等均有较大影响。山楂果胶具有较高的黏稠性,减少了人工合成稳定剂的使用,增加了酸豆乳的稳定性,防止制品析水。制得产品色泽良好、组织状态细腻均匀、酸甜爽口,集营养与保健功能于一体。

With the non-odor soybean and haw powder as main raw materials in this paper,the formula composition and fermentation technology of haw powder soy yogurt were discussed.After preparation of haw powder,the first single-factor test by haw powder was initially carried out to determine the amount of added sugar content,inoculation concentration and fermentation time.The best process condition was determined by the four-factor and three-level test.To get the haw powder soy yogurt which was of tempting color,delicate uniform organizations and good taste of the flavor,the best formula was to add tempting colour 0.4%,Lactobacillus 4%,and sucrose 8% to the soy yogurt,then fermentation was conducted at 42 ℃ for 4 h,and the proportion of bean in water was one eighth.In this way the stability was improved because of the pectin in haw.The soy yogurt was one of nutrition and health care functions.