摘要
以香蕉、大豆和鲜牛奶为主要原料,经过保加利亚乳杆菌和嗜热链球菌发酵,通过单因素试验和正交试验,得出香蕉大豆酸奶的最佳制作工艺条件为:香蕉浆添加量20%,大豆浆添加量25%,白砂糖添加量7%,接种量3%,发酵温度42℃,发酵时间5 h。
The optimal fermentation conditions of banana and soybean yoghurt were investigated, in which banana, soybeanand milk were used as raw materials, and Lactobacillus bulgaricus and Streptococcus thermophilus were used as starters. The optimal conditions were obtained by single factor experiments and orthogonal experiments as following banana jam 20%, soybean milk 25%, sugar 7%, leaven 3%, fermentation temperature 42℃ and fermentation time 5 h.
出处
《食品工业》
北大核心
2013年第2期32-34,共3页
The Food Industry
关键词
香蕉
大豆
发酵
酸奶
banana
soybean
fermentation
yoghurt
