果汁大豆酸奶的研制

果汁大豆酸奶是以果汁、大豆、白砂糖、鲜牛奶为原料,经保加利亚乳杆菌和嗜热链球菌发酵而制成的一种高蛋白、低脂肪的营养保健品。研究内容包括接种量的大小、豆乳和牛乳配比、果汁添加量等对果汁大豆酸奶形成的风味变化及其影响。实验结果表明,接种量5%最适合豆乳和牛乳的混合原料液发酵;豆乳与牛乳的配比为2∶3,蔗糖添加量8%,果汁添加量10%较好。

Study on Yogurt Made of Juice and Soybean

The yogurt with juice and soybean was a kind of high protein and low fat nutrient food,it was studied by juice,soybean,sugar and fresh milk as the raw material,and fermented by L. bulagricus and Str. thermophilus. The influences of the dosage of culture and the proportion between soybean milk and milk and the dosage of juice on the flavour were studied. The results showed that the optimal culture dosage to ferment soybean milk and milk mixed material was 5 % and the compare good of formulation was soybean milk ∶ milk is 2 ∶ 3,sugar 8 % and juice 10 %.