摘要
用豆奶替代牛奶进行酸奶发酵,并采用正交试验设计对蜂蜜豆奶牛奶复合酸奶发酵的最优正交组合进行了初步研究.结果表明:豆乳与牛乳的配比为1∶3,蜂蜜的添加量为5%,乳糖的添加量为4%,菌种接种量为6%,发酵温度为40℃是最优的处理组合.
Soy milk was used as part of creamery to produce the fermented yoghourt. Through orthogonal experimental design, the optimum technological conditions for fermented complex health protection yoghurt were primarily researched. The results indicated that the optimum conditions were as follows：ratio of soy milk to creamery was 1 ： 3,the append quantity of honey was 5 %, the append quantity of lactose was 4% ,the inoculated quantity was 6 % ,fermented temperature was 40℃.
出处
《甘肃农业大学学报》
CAS
CSCD
2007年第3期106-109,共4页
Journal of Gansu Agricultural University
关键词
豆奶
蜂蜜
酸奶
加工技术
soy milk
honey
yoghurt
processing technology
