纯大豆植物酸奶的研制
AEM RODUCTS ROCESSING(2022)
Abstract
以大豆为原料,以保加利亚乳杆菌和嗜热链球菌为发酵剂制备纯大豆植物酸奶.以感官评分为评价指标优化单因素试验和正交试验发酵参数.结果表明,在料液比1:12,磨浆温度90℃,白砂糖添加量3.5%,葡萄糖添加量8.5%,发酵温度37℃,发酵时间4 h的工艺条件下制得的纯大豆酸奶品质最佳.理化分析及微生物检验结果表明,酸奶产品营养丰富,安全可口.
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