| 豆腐脑酸奶制作工艺的研究 |
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| 引用本文： | 李俊芳,田阳,郝万刚.豆腐脑酸奶制作工艺的研究[J].乳业科学与技术,2010,33(6):257-260. |
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| 作者姓名： | 李俊芳 田阳 郝万刚 |
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| 作者单位： | [1]内蒙古科技大学数理与生物工程学院,内蒙古包头014010 [2]内蒙古亿利化学工业有限公司,内蒙古鄂尔多斯017000 |
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| 摘 要： | 以大豆和牛奶为原料制备新型发酵制品——豆腐脑酸奶。利用保加利亚乳杆菌（L.bulgaricus）和嗜热乳酸链球菌（Str.thermophilus）混合作为发酵剂进行乳酸发酵,通过单因素试验和L9（34）正交试验得出最佳工艺条件,同时对成品进行了理化指标、微生物指标的检验和感官评定,研制出具有浓郁风味,营养丰富的乳酸菌发酵的豆腐脑酸奶。
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| 关 键 词： | 豆腐脑酸奶 保加利亚乳杆菌 嗜热链球菌 工艺条件 |
Study on the Processing Technology of Softbean Curd Yogurt |
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| Li Junfang,Tian Yang,Hao Wangang.Study on the Processing Technology of Softbean Curd Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(6):257-260. |
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| Authors: | Li Junfang Tian Yang Hao Wangang |
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| Institution: | 1 Physics and biological engineering school,Inner Mongolia university of science and technology,Baotou of Inner Magnolia 014010,China;2 Inner Mongolia Elion Chemical Industry Co.,Ltd.,Erdos of Inner Mongolia 017000,China) |
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| Abstract: | Fermented yoghurt which is produced from soybean and milk as material,make lactic acid fermentation with Streptococcus thermopiles.And Lactobacillus burglarious as mixed leaven.The optimum technical conditions for fermentation were selected by orthogonal experiment L9（34）.It also studied the soft bean curd yogurt＇s physicochemical property analysis and microbial analysis,and the results were in line with the Standards.Finally,fermented sour milk with tastiness of soybean curd was developed. |
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| Keywords: | soft bean curd yogurt Lactobacillus burglarious Streptococcus thermopiles technical conditions |
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