| 低聚糖全豆酸奶的研制 |
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| 引用本文： | 申晓琳,袁玉超,曲多,张娟红. 低聚糖全豆酸奶的研制[J]. 郑州牧业工程高等专科学校学报, 2004, 24(3): 161-163 |
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| 作者姓名： | 申晓琳 袁玉超 曲多 张娟红 |
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| 作者单位： | 1. 郑州牧业工程高等专科学校食品工程系,河南,郑州,450011
2. 湖滨果汁饮品有限公司,河南,三门峡,472000 |
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| 摘 要： | 以大豆为主要原料,添加低聚糖,经过热烫、浸泡、磨浆、均质、杀菌、发酵等过程加工制成的一种发酵型高纤维饮料.对豆腥味的祛除、豆酸奶稳定性及风味等因素进行了分析与讨论,确定了最佳的配方和工艺条件.
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| 关 键 词： | 膳食纤维 低聚糖 全豆酸奶 |
| 文章编号： | 1008-3111(2004)03-0161-03 |
| 修稿时间： | 2004-06-11 |
Development of whole-soybean oligosaccharide yogurt |
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| SHEN Xiao-lin,YUAN Yu-chao,QU Duo,ZHANG Juan-hong. Development of whole-soybean oligosaccharide yogurt[J]. Journal of Zhengzhou College of Animal Husbandry Engineering, 2004, 24(3): 161-163 |
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| Authors: | SHEN Xiao-lin YUAN Yu-chao QU Duo ZHANG Juan-hong |
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| Abstract: | Soybeans were used as main raw materials to manufacture a kind of fermented high - fiber drink with oligosaccharides added through a complicated process including scalding, soaking, grinding, homogenizing, sterilization and fermentation. Removal of soybean smell, the stability and flavor of soybean yogurt were analyzed. Meanwhile, the best formula and the technological conditions were determined. |
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| Keywords: | dietary fiber oligosaccharides whole - soybean yogurt |
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