摘要
以大豆为主要原料,添加一定量的脱脂奶粉及荞麦糊等原、辅料,采用保加利亚乳杆菌与嗜热链球菌1∶1混合(SL)、两歧双歧杆菌(Bb)、嗜酸乳杆菌(La)四种乳酸菌进行发酵。发酵后用野蓝莓(笃斯越橘)果酱调配制成酸甜可口、风味浓郁的营养保健型酸豆乳。通过正交试验确定最佳工艺条件为:豆水比1∶10,以此原料豆乳为基数,菌种配比SL∶Bb∶La为2∶1∶2,接种量3%,发酵时间6h,发酵温度37℃;各种辅料添加量为:荞麦糊5%,野蓝莓果酱10%,蔗糖6%,乳糖2%,稳定剂0.2%,脱脂奶粉5%。
Using soy as main material, adding a certain amount of buckwheat paste, then use four lactic acid bacteria, such as Lactobacillus b ulgaric us, Streptococcus thermophilus, Bifidobacterium b ifidum, L.acidophilus, to ferment. After fermentation, used the jam of natural wild blueberry to prepare and made into nutritious and healthy acid soymilk which had a good taste and a strong flavor. According to orthogonal experiments, the best craft conditions were made： the mixture rate of species SL：Bb：La was 2：1：2, the inocnlation was 3 %, bean-water proportion was 1：10, buckwheat paste was 5 %, jam was 10 %, fermentation time was 6 h, the temperature was 37 ℃.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期102-104,共3页
Food Research and Development
关键词
酸豆乳
乳酸菌
野蓝莓
荞麦
fermented soymilk
lactic acid bacteria
wild blueberry
buckwheat
