凝固型大豆酸奶的加工工艺研究

The production process of set soybean yogurt

以大豆蛋白和豆油为主要原料,以感官评定、pH值和持水率为评价指标,对大豆酸奶发酵剂及发酵条件进行了优化。结果表明:发酵剂乳酸乳球菌1号、2号和3号菌种的最佳配比为5∶3∶2;糖的添加量分别为:蔗糖5%、葡萄糖2%和果糖3%;最适接种量为2.5%,发酵温度为30℃。在上述条件下发酵所得产品凝固性强,豆清析出很少,而且口感细腻、润滑,酸甜适中,并且豆腥味小,含有豆酸奶特有的香味。

The fermentation conditions of set soybean yogurt using soy protein and soybean oil as raw material were studied in this paper. Sensory evaluation, pH value and water-holding capacity were investigated. The optimal fermentation conditions were as followed： the ratio of Lactococcus lactis strain 1#： 2#： 3# = 5 ： 3 ： 2, sucrose 5%, glucose 2%, fructose 3%, inoculum 2.5% and fermentation tempera^re 30~C. Under these conditions, the soybean yogurt had very good taste and sensory evaluation was high.