银杏酸豆奶的研制

Research and Development of Fermented Ginkgo and Soybean Milk

银杏酸豆奶是保健乳制品 ,银杏种仁添加量为 2 .2 %～ 2 .5 % ,混合工作发酵剂接种比例为 3 %。实验结果显示 :采用微波烘烤大豆 ,添加 0 .5 4%乳清粉 ,0 .0 5 %磷酸三钠 ,0 .2 4%复合稳定剂并高压均质 (≥ 3 0MPa) 2次 ,能明显改善产品乳酸菌发酵性能、风味、口感、稳定性。确定了银杏酸豆奶工艺流程。

Fermented ginkgo and soybean milk is a health product. Ginkgo seed added to soymilk was 2.2%～2.5% and mixed bulk starter was 3%.The test showed:these processes (baking soybean with microwave,adding 0.54% powdered whey,0.05% sodium phosphate tribasic and 0.24% mixed stabilizer) greatly improved fermentation properties of lactic acid bacteria?flavor?taste and stabilization of the product after homogenized twice (high pressure:≥30?MPa).The technological process of this dairy product was determined.