摘要
研究了乳酸菌配比、总固形物浓度等对大豆酸奶形成的影响作用，并提出了其生产工艺条件。本研究中的大豆酸奶生产是对大豆浸泡、磨浆和细滤后与奶粉等混合，接种Ｓ－嗜热乳链球菌和Ｌ－保加利亚乳杆菌发酵，获得了良好风味的产品。研究表明，添加酪朊酸钠和水解酪朊蛋白有利于促进乳酸菌生长，并添加水溶性香精可以改进大豆酸奶的香型缺陷，还进行了普通商业酸奶对比实验。
It was studied in this paper that the influence of lacti-bacteria's proportion and general dry matter affect the forming of the milk yogurt, and the optimal soy-milk yogurt processing conditions was supplied in this institute. the forming of soymilk in the institute is that the the was soaked, milled to slurry and filtrated, mixing with milk powder and inoculate with S. thermophilus and L. bulgaricus, then ferment, we can get the very good flavor and texture product. The study shows that adding sodium caseinate and casein hydrolyzate will benefit for the growth of the lactic- bacteria, adding hydrosol-essence will betterment the disadvantage of the soy-milk-yogurt. The contrast trial about commonly commercial milk yogurt was also studied.
