ZHANG Su-xia.Processing Technology of Dictyophora Soybean Yoghurt Beverage[J].Soybean Science,2009,28(04):711-714.[doi:10.11861/j.issn.1000-9841.2009.04.0711]
竹荪大豆酸乳饮料的生产工艺研究
- Title:
- Processing Technology of Dictyophora Soybean Yoghurt Beverage
- 文章编号:
- 1000-9841(2009)04-0711-04
- Keywords:
- Dictyophora; Soybean; Lactic fermentation; Yogurt
- 分类号:
- TS214
- 文献标志码:
- A
- 摘要:
- 以竹荪、大豆为原料，进行乳酸发酵，并添加果汁、柠檬酸等调配，得出最佳工艺参数，结果表明：脱脂奶粉与竹荪浸提液的配比为1∶2，脱脂奶粉、竹荪浸提液和豆乳混合后的固形物含量为12%，蔗糖添加量10%，复合稳定剂0.20%，CMC0.10%，PGA0.04%，发酵剂用量2%，果汁添加量10%，最后添加100 g~150 g柠檬酸，可制成口感爽快、柔和，有独特的菇香、豆香、奶香和天然果汁香味，兼具营养和保健功能的竹荪大豆酸乳饮料。
- Abstract:
- To develop the dictyophora soybean yoghurt beverage，dictyophora and soybean was taken as raw materials，then adding fruit juice and citric acid after being lactic fermented.The experiment showed that the best process was：skim milk powder∶dictyophora =1∶2，the solid shape content is 12%，sucrose recruitment 10%，compound stabilizer 0.20%，CMC 0.10%，PGA 0.04%，fermentation dosage 2%，fruit juice 10%，1000150 g lemon was added at last.The developed beverage had the incense flavor of mushroom，beans，milk and natural fruit，which was nutritious and tasted refreshing.
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备注/Memo
作者简介：张素霞（1973-），女，讲师，研究方向为发酵与生物研究开发。E-mail:yczsx1220@163.com。