摘要
以大豆、胡萝卜为原料 ,应用自行分离驯化的泡菜乳酸菌作发酵剂 ,研究胡萝卜浆酸豆奶的生产工艺。结果表明 :豆乳与胡萝卜浆按 2 :1的比例混合 ,加入 0 .15 %卡拉胶、7%蔗糖 + 2 %乳糖 ,按 5 %接种量接种 ,在 37℃下发酵 14h ,0～
This paper studied the processing technology of a new style soy yoghourt which made from soy milk,carrot pulp and Lactic starter which separated from sauerkraut juice.Results showed that the optimum proportion of soy milk and carrot pulp was 2:1,carragheenan was 0.15%,cane sugar was 7%,lactose was 2%,lactic starter was 5%,fermentative temperature was 37℃ and time of fermentation was 14h.
