[1]赵伟.发酵豆乳饮料的研究制[J].大豆科学,2000,19(01):80-84.[doi:10.11861/j.issn.1000-9841.2000.01.0080]
　Zhao Wei.STUDIES ON BEING MADE OF FERMENTATIVE SOYMILK BEVERAGE[J].Soybean Science,2000,19(01):80-84.[doi:10.11861/j.issn.1000-9841.2000.01.0080]
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发酵豆乳饮料的研究制

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第19卷 期数: 2000年01期 页码: 80-84 栏目: 出版日期: 2000-02-25
Title:
STUDIES ON BEING MADE OF FERMENTATIVE SOYMILK BEVERAGE
作者:
赵伟
黑龙江省农业科学院原子能利用研究所　哈尔滨150086
Author(s):
Zhao Wei
Atomie Energy Utilization Research Institute,Heilongjiang Academy of Agr. Sci . 150086
关键词:
豆乳;  发酵;  调配
Keywords:
Soymi lk;  Fermentation;  Mix material
DOI:
10.11861/j.issn.1000-9841.2000.01.0080
文献标志码:
A
摘要:
发酵豆乳饮料是豆乳经乳酸菌发酵,配以辅料(蔗糖、稳定剂、酸味剂、无菌水)调配而成的乳酸菌饮料。为了探索乳酸菌发酵豆乳的最佳条件,进行了L9 ( 34 )正交试验,确定豆固形物浓度为7% ,蔗糖添加量为9% ,混合菌种比例L /st r 为1∶ 3,发酵温度为37℃ ,在接种量为5% ,发酵时间14h条件下,乳酸菌生殖生长最好。发酵豆乳经辅料调配,确定最佳配比。产品口感细腻,酸甜可口,风味独特,是营养保健型发酵饮料。
Abstract:
Fermenta tiv e so ymilk bev erag e is made that so ymilk is fo rmented by lacticacid sta rters, then add cane sug ar, sta bilizer, acidness a nd a septic- w ater mixing.Seeking the best co ndi tio ns for fermentatio n, hav e L9 ( 34 ) or tho- g onad - test , anddetermine 7% for solid soybea n, 9% for cane suga r, L /St r propo rtio n fo r 1: 3, 37℃ fo rfermentativ e temperature, v accinal amount fo r 5% , 14h for fermentiv e time, lactic acidsta rters genera tion and g ro uth are the fastest . Al l kinds of ma terial are rightpropor tion, so people feel the bev erage exquisi te, and uniqul flavo r character, plenty ofnut ri tion and sani fied functio n.

参考文献/References:

1　郭杰炎、陈惠萍,豆乳的乳酸菌发酵初探,食品与发酵工艺, 1992, 3, 28- 30

2　王凤翼、季瑛、曾岚, 乳酸菌发酵豆乳最佳条件探讨,食品与机械, 1995, 4, 14- 15
3　吴加根主编,谷物与大豆食品工艺学, 1995, 9: 509- 516
4　曹曦译,酸豆奶的制造, 中国乳品工业, 1990, 1, 41
5　谷军译,大豆酸奶开发及其特性,中国乳品工业, 1992, 3, 28
6　刘广胜,发酵乳酸大豆饮料,食品工业, 1997, 1, 35

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更新日期/Last Update: 2016-12-27