大豆酸奶的质构性能及机理研究

广东工业大学学报 ›› 2001, Vol. 18 ›› Issue (2): 76-80.

大豆酸奶的质构性能及机理研究

广东工业大学轻工化工学院!广东广州； 510080；

出版日期:2001-01-04 发布日期:2001-01-04

Research on Texture Properties and Mechanism of Soy-milk Yogurt

( Faculy of Chemical Engineering and Light Industry, GDUT, Guangzhou 510090 ,China)

Online:2001-01-04 Published:2001-01-04

摘要/Abstract

摘要： 研究了发酵时间、乳酸菌配比等对大豆酸奶的质构性能影响 ,并进行机理探讨 .在与商业酸奶对比试验基础上 ,得出大豆酸奶的工艺条件为控制豆浆与牛奶混合液固形物浓度为 2 0 %～ 2 2 % ,接种配比为 1∶1的S -嗜热乳链球菌和L -保加利亚乳杆菌 ,添加 0 .5%葡萄糖和 0 .2 %～ 0 .4 %稳定剂 ,采用 4h/ 4 2℃的发酵 ,可获得品质优良的大豆酸奶

陈新健； . 大豆酸奶的质构性能及机理研究[J]. 广东工业大学学报, 2001, 18(2): 76-80.

CHEN Xin jian. Research on Texture Properties and Mechanism of Soy-milk Yogurt[J]. Journal of Guangdong University of Technology, 2001, 18(2): 76-80.

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