摘要
为了综合利用龙眼和大豆这两种重要经济作物,以龙眼、大豆、奶粉为主要原料,开发出了一种新型的凝固型酸奶,即龙眼大豆复合酸奶。并就不同原料配比和不同发酵工艺参数对酸奶质量的影响情况分别进行了单因素实验和正交实验,最终确定的该酸乳生产的最佳原料配比及发酵工艺参数为:豆浆量50%,奶粉添加量6%,接种量4%(L.b/S.t=1∶1),龙眼汁添加量10%,发酵时间4 h,发酵温度42℃,加糖量10%。文中还对按此最佳原料配比和发酵工艺参数制作的龙眼大豆酸乳质量进行了感官评价和理化检测,结果表明,该酸乳的各项感官与理化指标均符合国家标准。
In order to comprehensive utilization of longan and soybean, a new type of solid yoghurt, the longan-soybean solid yoghurt, were researched and developed, by using longan, soybean and milk powder as raw materials. Effects of different raw material ratio and fermentation process parameters on yoghurt quality were researched through single factor and orthogonal tests. The results showed that the best raw material ratio for producing the yoghurt were 50% soybean milk, 6% milk powder, 4% inoculation dose （L.b/S.t ： 1 ： 1）, 10% longanjuice, and 10% sugar. The best fermentation time was four hours, and the best fermentation temperature was 44 ℃ . Quality of yoghurt produced under the best process conditions were evaluated by sensory analysis and were test by physical and chemical analysis. The results showed that the sensory, physical and chemical indexes of the yoghurt complied with national standards.
出处
《经济林研究》
北大核心
2014年第4期135-139,169,共6页
Non-wood Forest Research
基金
湖南省自然科学基金项目"基于纳米材料/离子液体复合膜的核酸压电传感器研究"(11JJ5004)
关键词
龙眼
大豆
酸奶
原料配比
发酵工艺参数
longan
soybean
yoghurt
raw material ratio
fermentation process parameters
