新型凝固型酸豆乳的研制

Study on the New kind of Solidified Soybean Yogurt

采用大豆磨浆与牛奶成比例添加,然后进行接种发酵,制备凝固型酸豆乳.通过单因素和正交试验得到凝固型酸豆乳的最佳工艺配方为:牛奶含量40%(体积比)、蔗糖添加量为总量的8%、菌种接种量12%(体积比),在37℃下发酵8 h.此条件下得到的酸豆乳口感最好,感官评分最高.

We can get new kind of the solidified soybean yogurt by following steps： firstly using soybean pulping with milk in proportion to add,then inoculated fermentation,finally preparation of sour soybean milk. By single factor and orthogonal test,The solidified sour soybean yogurt optimal processing technology formula is：milk content of 40%（ volume ratio）,sucrose content 8% of the total,spawn inoculation amount 12%（ volume ratio）,fermentation 8 hour under 37 ℃,Under this condition,the sour soybean yogurt tastes best,sensory score the highest.