摘要
以萌发至第4天的发芽大豆和脱脂无糖乳粉为原料,制备发芽大豆酸奶。采用感官评价方法对产品风味进行评分,通过单因素试验确定发芽大豆与水的配比为1:4.5,以此配制豆芽浆;再以乳粉与水1:5.0的配比制备乳液;正交试验确定最佳发酵条件:乳液在豆芽浆的质量分数60%、以100mL豆芽乳计混合菌接种量为5mL、蔗糖添加量6g、发酵时间7h。最后对后熟时间对产品风味的影响进行实验,结果表明4℃条件下放置16h以上风味最好。以本实验方法制备的发芽大豆酸奶具有滋味清香、凝固型酸奶固有的风味特征。
Germinated soybean yogurt was prepared by using skimmed milk powder and four-day germinated soybean as raw materials.Product quality was evaluated through sensory evaluation.Germinated soybeans were mixed with water at a ratio of 1：4.5（m/m）and homogenized to obtain soybean homogenate.Skimmed milk powder was dissolved in a 5-fold volume of water,and mixed with the germinated soybean homogenate,followed by sucrose addition,inoculation and fermentation with mixed lactic acid bacteria.The fermentation conditions were optimized by orthogonal array design,and the results showed that the optimal preparation process for germinated soybean yogurt was sequentially composed of mixing of milk liquid with soybean homogenate（60：40,m/m）and sucrose（6 g/100 mL of soybean homogenate）,inoculation with mixed lactic acid bacteria（5 mL per 100 mL of soybean homogenate）,and fermention for 7 h.The effect of post-ripening on product flavor was also studied,which revealed that the optimum flavor was obtained after storage at 4℃for 16h.The germinated soybean yogurt prepared by this method had the characteristic flavor of concentrated yogurt.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第2期328-332,共5页
Food Science
基金
黑龙江省科技厅攻关项目(GA06B402-08-5)
关键词
发芽大豆
酸奶
配比
发酵条件
germinated soybean
yoghurt
ratio
fermentation conditions
