摘要
以牛奶和豆乳为主要原料,利用甜菊糖苷代替部分蔗糖,通过单因素试验和正交试验,确定了含有副干酪乳杆菌的低糖酸豆奶益生菌的最佳配方和生产工艺,并测定了最佳工艺下产品的指标及感官评价。结果表明,最佳配方为豆浆和牛奶配比2∶8,菌种配比1∶1∶1,甜菊糖苷替代蔗糖量30%,发酵时间4 h。在此工艺下的发酵产品口感爽滑、酸甜适中,糖度较低,具有保健功能,是一种优质的发酵制品,具有一定的市场价值。
With milk and soybean milk as the main raw materials,stevia glycosides were used to replace partial sucrose,and the optimum formula and production process of low sugar and acid soy milk probiotics containing Lactobacillus paracarei were determined by single factor test and orthogonal test,the physical and chemical indexes and sensory evaluation of the products under the optimum process were determined.The results showed that the optimal formula was the ratio of soybean milk to milk(2∶8),the ratio of bacterial species(1∶1∶1),the amount of stevia glycoside in place of sucrose(30%),and the fermentation time was 4 h.The fermented products under this process were smooth in taste,moderate in sour and sweet,low in sugar and have health care function.They were high quality fermented products and had certain market value.
作者
徐泽琦
周芳
李雪琪
吕志华
于雪枫
马玲
XU Zeqi;ZHOU Fang;LI Xueqi;LV Zhihua;YU Xuefeng;MA Ling(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)
出处
《农产品加工》
2019年第20期29-32,共4页
Farm Products Processing
基金
山西省大学生科技创新项目(2018112)
山西省重点研发计划(201703D211001-06-06)
关键词
大豆
酸奶
甜菊糖苷
益生菌
低糖
最佳工艺
soybean
yoghurt
stevioside
probiotics
low-sugar
optimum technology
