| 大豆酸奶加工工艺的探讨 |
| |
| 引用本文： | 贾西灵,胥建萍,祁效林,范桃会,马正武.大豆酸奶加工工艺的探讨[J].农产品加工．学刊,2008(10). |
| |
| 作者姓名： | 贾西灵 胥建萍 祁效林 范桃会 马正武 |
| |
| 作者单位： | 甘肃省临夏州农业科学研究所,甘肃,临夏,731100 |
| |
| 摘 要： | 探讨以优质高蛋白大豆和牛奶为原料,经驯化的乳酸菌种进行发酵,制作具有保健功能酸豆乳的加工工艺。结果表明,酸豆乳的最佳工艺条件为:豆乳与牛奶的质量比为6∶4,在梯度驯化的乳酸菌接种量为4%、加糖量为8%和42℃下,发酵4h。
|
| 关 键 词： | 大豆 酸奶 加工工艺 |
Study on Processing of Soybean Yogurt |
| |
| Jia Xiling,Xu Jianping,Qi Xiaoling,Fan Taohui,Ma Zhengwu.Study on Processing of Soybean Yogurt[J].Nongchanpin Jlagong.Xuekan,2008(10). |
| |
| Authors: | Jia Xiling Xu Jianping Qi Xiaoling Fan Taohui Ma Zhengwu |
| |
| Institution: | Jia Xiling,Xu Jianping,Qi Xiaoling,Fan Taohui,Ma Zhengwu (Linxia Agriculture Science Research Institute,Linxia,Gansu 731100,China) |
| |
| Abstract: | This text investigated and discussed that the processing of soybean milk takes high-grade high-protein soybean and milk as raw material,ferments by lactobacillus,have sour health care function. The best processing conditions be indicated,soybean milk and milk mass ratio 6∶4,lactobacillus amount 4%,candy 8%,4 hours fermenting under 42 ℃. |
| |
| Keywords: | soybean yogurt processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
