摘要
大豆酸奶是一种兼具口感和营养的保健食品,对改善膳食结构、增加人体植物蛋白摄入有重要作用。以大豆作为原料,添加白砂糖,通过乳酸菌发酵制作大豆酸奶,以感官评价作为大豆酸奶的评价指标,通过正交试验优化了大豆酸奶的制备工艺。结果表明,大豆酸奶优化后的工艺为大豆和水按照1∶10的比例配制磨浆,添加白砂糖为10%(以干大豆计),以RSJ2作为发酵剂,在42℃下发酵12 h。优化工艺后的大豆酸奶色泽均匀,具有典型、浓郁、协调的豆香味和醇香的酸香气,质地较细腻润滑,呈现均匀的凝胶状。
Soybean yogurt is a kind of health food with both taste and nutrition,which has an important role in improving dietary structure and increasing human plant protein intake.In this paper,soybean yogurt was prepared by fermentation of lactic acid bacteria(LAB)with soybean as raw material and white sugar.Sensory evaluation was used as the evaluation index of soybean yogurt.The preparation process of soybean yogurt was optimized by orthogonal test.The results showed that the optimized process of soy yogurt was prepared by grinding soybean and water in the ratio of 1∶10,adding white granulated sugar at 10%(in terms of dry soybean),using LAB RSJ2 as starter,and fermenting at 42℃for 12 h.The optimized process resulted in a uniform color of soybean yogurt with a typical,rich and harmonious soybean flavor and mellow sour aroma,a more delicate and lubricious texture,and a uniform gel-like appearance.
作者
宋欢
阳生琼
温磊
向佳
廖玲
宗绪岩
SONG Huan;YANG Shengqiong;WEN Lei;XIANG Jia;LIAO Ling;ZONG Xuyan(Sichuan Rongce Quality Inspection Technology Service Co.,Ltd,Yibin,Sichuan 644000,China;Yibin Zhongshan Hospital,Yibin,Sichuan 644000,China;Sichuan University of Science and Engineering,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Yibin,Sichuan 644000,China)
出处
《农产品加工》
2022年第17期48-52,共5页
Farm Products Processing
基金
香料植物资源开发与利用四川省高校重点实验室开放基金项目(2015XLY007)。
关键词
豆浆
大豆酸奶
发酵
乳酸菌
soybear milk
soy yogurt
fermentation
lactobacilus
