凝固型酸豆乳工艺优化的研究 |
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引用本文: | 李文龙,凡晶,张春红.凝固型酸豆乳工艺优化的研究[J].农业科技与装备,2011(9). |
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作者姓名: | 李文龙 凡晶 张春红 |
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作者单位: | 沈阳农业大学食品学院,沈阳,110866 |
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摘 要: | 通过单因素和正交试验对酸豆乳生产的配方和工艺条件进行优化。结果表明,酸豆乳生产的最佳工艺参数为:大豆在沸水中热烫4min灭酶除腥,0.5%NaHCO3溶液浸泡12h,磨浆豆水比1︰7,加入8%蜂蜜,接种量为4%,30℃发酵10h。在此条件下,可得到组织均匀一致、色泽良好、香气怡人、酸甜适口的产品。
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关 键 词: | 豆酸乳 工艺 优化 |
Study on the Technology of Set Type Soybean Yoghourt Fermentation |
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Abstract: | In this study, the soybean yoghourt formula and processing parameters were optimized through single factor experiment and orthogonal design. The study showed that, the optimum conditions were that: soybean were boiling in the water for 4 min , then soaked in 0.5%NaHCO3 solution for 12 h, ground in 7 times of water, honey(8%) was added, and inoculated with 4% of Lactobacillus Leichmannii, then fermented at 30 ℃ for 10 h. Thus, the superior quality product was produced. |
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Keywords: | soybean yoghourt technology optimization |
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