| 大豆花生风味酸乳的研制工艺 |
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| 引用本文： | 宋超先,张颖,李雪峰. 大豆花生风味酸乳的研制工艺[J]. 保鲜与加工, 2008, 8(1): 43-45 |
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| 作者姓名： | 宋超先 张颖 李雪峰 |
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| 作者单位： | 天津职业大学生物与环境工程学院,天津,300402 |
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| 摘 要： | 以鲜牛乳、大豆、花生为原料，对生产大豆花生风味酸乳的最适发酵温度与最佳配方进行试验。试验结果表明，在40℃条件下发酵，单硬脂酸甘油脂添加量0．1％，植物乳：牛乳3：4，蔗糖添加量8％，L-半胱氨酸添加量5％，生产出的大豆花生风味酸乳感观评价最佳。
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| 关 键 词： | 大豆 花生 酸乳 研制 |
| 文章编号： | 1009-6221（2008）01-0043-03 |
| 收稿时间： | 2007-11-13 |
| 修稿时间： | 2007-11-13 |
Study and Preparation Technology of Yogurt of Soybean and Peanut |
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| SONG Chao-xian,ZHANG Ying,LI Xue-feng. Study and Preparation Technology of Yogurt of Soybean and Peanut[J]. Storage & Process, 2008, 8(1): 43-45 |
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| Authors: | SONG Chao-xian ZHANG Ying LI Xue-feng |
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| Affiliation: | (College of Biology and Environment Engineering, Tianjin Professional University, Tianjin 300402,China) |
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| Abstract: | The best fermentation temperature and formulation that produced the yogurt of soybean and peanut with fresh milk, soybean and peanut were prepared. The result showed that botanical protein was mixed into fresh milk in proportion as 3：4, then added 0.1% glycerol monostearate, 8% sucrose, 5% L-cysteine, the perceive appraisement was best when the yogurt was produced at the fermentation temperature of 40 ℃. |
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| Keywords: | soybean peanut yogurt preparation |
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