摘要
应用豆奶、脱脂豆粉、大豆浓缩蛋白制备大豆酸奶,并对其影响因素进行了分析.使用常用的保加利亚乳酸杆菌和嗜热链球菌,逐渐增加其中的豆乳含量进行驯化培养.结果表明,豆乳与牛乳质量比为8∶2发酵效果较好.使用经驯化后的菌种对豆乳进行发酵实验,比较了3种不同大豆蛋白原料之间的异同,并分别确定了不同原料的最佳固形物含量、发酵时间、杀菌温度等影响因素.
Soy milk, defatted soy flour and soy protein concentrate were used in this study to prepare soy based yogurt and their properties were compared. Lactobacillus bulgaricus and streptocoeus theromophilus were tamed by increasing soymilk content of the yogurt base. A soy/cow milk ratio of 8∶2(m/m) was finally obtained at which bacteria could grow well. Effects of solid content, fermentation time and sterilization temperature for each kind of material on the total acid degree and yogurt texture were studied.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第3期61-64,共4页
Journal of Wuxi University of Light Industry
关键词
大豆
大豆蛋白
大豆浓缩蛋白
酸奶
soybean
soy protein
soy protein concentrate
yogurt
