摘要
为了提高凝固型发酵酸豆乳的质量,消除豆腥味,改善口感,以感官评分为参考指标,研究了乳酸菌和豆水比对酸豆乳质量的影响,并进行了质构分析。结果表明:豆水比200:1000,添加RSJ2菌种得到的凝固型发酵酸豆乳感官评价最好,质构分析得出当凝胶强度较低、破裂强度和黏度适中、破裂距离较长时,凝固型发酵酸豆乳的口感较好。
To improve the quality of set soybean yoghurt,eliminate the beany flavor,and improve the taste,lactic acid bacteria and bean-water proportion of soybean yoghurt quality with sensory scores and texture analysis was studied.The results showed that set soybean yoghurt has highest score made with bean-water proportion is 200:1000,RSJ2 was added.When gel strength is lower,rupture strength and viscosity is moderate,rupture distance is longer,the taste of set soybean yoghurt is better.
出处
《农业工程》
2012年第6期34-36,共3页
AGRICULTURAL ENGINEERING
基金
四川省教育厅基金项目(项目编号:11ZB248)
四川省教育厅重点基金项目(项目编号:12ZA100)
四川理工学院科技项目(项目编号:2010XJKRL002)
四川理工学院科技项目(项目编号:2011RC21)
关键词
酸豆乳
发酵
乳酸菌
质构
Soy yogurt,Fermentation,Lactic acid bacteria,Texture
