花样大豆酸奶的加工研究

Study on the processing of pattern soybean yogurt

在大豆酸奶中加入水果、可食用花卉、蔬菜等制作出来的花样大豆酸奶,兼具大豆、牛奶和添加的水果、蔬菜等的营养功能成效,而且带来独特的口感,具有广阔的开发应用前景。在花样大豆酸奶的制作中,加入的水果或蔬菜等的添加量直接影响到酸奶的品质,发酵剂多选用1∶1的保加利亚乳杆菌和嗜热链球菌的混合发酵剂,接种量为3%～5%,发酵温度在40℃～43℃,发酵时间4～8 h,后发酵条件为0℃～5℃,12～16 h左右。

Soy yogurt with fruit,edible flowers and vegetables has been added to soybean yogurt,and it has the nutritional function of soybean,milk and added fruit and vegetables.It also brings a unique taste and has a broad prospect of development and application.In the production of pattern soybean yogurt,the added amount of fruit or vegetables added directly affects the quality of yogurt.The fermentor is a mixed fermentor of 1:1 Bulgaria and Streptococcus thermophilus.The inoculation amount is 3%~5%,the fermentation temperature is 40℃~43℃,the fermentation time is 4~8 h,and the fermentation condition is about 0℃~5℃and 12~16 h.