茯苓保健酸奶的研制

Development for Healthy Sour Soya bean milk With Paria cocus (schw .) wolf' material

对以茯苓或羧甲基茯苓多糖、大豆等为主要原料制作的茯苓保健酸奶的加工方法及工艺参数等进行了研究.研究表明:茯苓提取物及羧甲基茯苓多糖对酸奶的品质、风味有一定的改善作用,影响酸奶品质和风味的因素主要还是混合奶液的品质及发酵过程,茯苓提取液及羧甲基茯苓多糖能改善酸凝乳的组织状态和口感。

In this paper, processing method and technological parameter and so on was researched for healthy sour soya bean milk containing paria cocus ( cschw.) wolf material. Product is mainly prepared with paria COILS (schw .) wolf's extract or Curboxymethy Pachymun, and soya bean , defalled milk powder, etc. experiment shows: extract from paria cocus ( schw.) wolf and Carboxymethy pachman may improve quality and flavor of processed sour milk to a certain extent. Factors to influence on quality and flavor what processed sour milk own are mainly quality of mixed milk and fer-mentation process. Extract from paria. cocus ( schw. ) wolf and Carboxymethy pachyman can improve sour milk construction and oral sense.