营养型大豆蔬菜汁酸奶的制备

本试验研究了豆乳和牛乳配比、蔬菜汁添加量、白砂糖添加量、接种量这4个主要因素对营养型蔬菜汁大豆酸奶风味的影响。结果显示,接种量为5.00%,豆乳与牛乳的配比为2:3,蔗糖添加量10.00%,蔬菜汁添加量15.00%的条件下生产出来的产品在凝乳状态、色泽、口感等感官性质方面均较好。

Nutrition of Soybean Vegetable Juice Yogurt Preparation

The experiment was conducted to study the proportion of soybean milk and cow milk, vegetable juice content, sugar content, inoculation quantity, the four main factors on nutrition vegetable juice soy yogurt flavor impact. The results showed, the inoculation amount 5%, soybean and milk ratio is 2:3, adding10% sucrose,15% vegetable juice content under the conditions of the products produced in texture, color, taste and other sensory properties are good.