摘要
以鲜牛奶和花青素为主要原料添加大豆低聚糖进行凝固型花青素酸奶的研制，通过试验和感官评价评分，确定产品的最佳生产工艺条件为：大豆低聚糖2．0％～3．0％，花青素0．5％，白砂糖10％，42℃下发酵4h。并利用直接镜检计数法研究了添加大豆低聚糖对花青素酸奶中益生菌的促生作用影响，结果表明促生作用较明显。
Using anthocyanin and fresh milk as the main raw material adding soybean oligosaccharides to develop solidification anthocyanin yoghurt, through experiment and sensory evaluation score of product, the best production processing conditions were determined as follows： 2.0%-3.0% soybean oligosaccharides, 0.5% anthoeyanin, 10% sugar, 42 ~C fermentation under 4 h. And direct microscopic count method was used to study the adding soybean oligosaccharides on catalyse effects of probiotics in anthocyanin yogurt, the results showed that the effect was obvious.
出处
《大豆科技》
2013年第4期44-48,共5页
Soybean Science & Technology
关键词
大豆低聚糖
花青素
益生菌
酸奶
加工工艺
Soybean oligosaccharides
Anthocyanin
Probiotic
Yogurt
Processing
