摘要
以大豆和燕麦β-葡聚糖为主要原料,利用响应曲面分析法对燕却-葡聚糖酸豆乳的发酵工艺条件进行优化,确定燕麦β-葡聚糖酸豆乳的最佳发酵工艺条件为:燕麦β-葡聚糖添加量1.22%,白砂糖添加量6.94%,接种量3.22%,42℃下发酵4.89h。在最佳发酵工艺条件下,可制得感官及组织状态良好的燕麦β-葡聚糖酸豆乳。
Soybean and oat β-glucan as raw materials, technological Parameters o＇f oat β-glucan soybean yoghurt were determined by response surface methodology to optimize fermentation conditions as following： 1.22% oat β-glucan, 6.94% sucrose, inoculum size 3.22%, fermentation time of 4.89 h at 42℃. In the best fermentation process conditions, oat β-glucan soybean yoghurt of good sensory organ and organization can be achieved.
出处
《食品工业》
北大核心
2013年第2期53-57,共5页
The Food Industry
关键词
燕麦Β-葡聚糖
酸豆乳
发酵
oat β-glucan
soybean yoghurt
fermentation
