摘要
探讨了胡萝卜汁豆奶的配方和加工工艺,并采用正交试验确定了胡萝卜汁豆奶的主要工艺参数:豆奶、胡萝卜汁配比为3∶1;脱脂乳的添加量为10%(占豆奶的质量百分比);发酵温度42℃,发酵时间4 h,保加利亚乳杆菌(Lactobacillus bulgaricus)∶嗜热链球菌(Streptococcus thermophilus)=1∶1,接种量4%,稳定剂添加量为羧甲基纤维素钠(CMC-Na):0.15%、黄原胶:0.15%。
The composing and processing of carrot juice soymilk were studied.The main process parameter of the carrot juice soymilk was determined by using the orthogonal test: proportion of soymilk and carrot juice was 3∶1;the defatted milk was 10%(weight percent of soymilk);Fermented temperature was 42 ℃,fermented time 4 h,Lactobacillus bulgaricus∶Streptococcus thermophilus=1∶1,inoculation quantity 4%.The stabilizing reagents were CMC-Na:0.15%、xanthan gum:0.15%.
出处
《长江大学学报（自科版）（中旬）》
CAS
2006年第1期185-187,共3页
Journal of Yangtze University(Nature Science Edition)
关键词
胡萝卜汁
豆奶
加工
配方
carrot juice
soymilk
processing
composing
