中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 酶解豆浆制酸豆奶的研究 食品科学 2005,26 (10) 267-269
Position: Home > Articles > Study on Soy Milk Yoghurt Made by Enzymolysis of Soybean Milk FOOD SCIENCE 2005,26 (10) 267-269

酶解豆浆制酸豆奶的研究

作  者：
王汝毅;陈福生;赵山;丁月娣
单  位：
华中农业大学食品科技学院
关键词：
豆浆;酶解液;酸豆奶;发酵
摘  要：
本实验研究了在不同条件下用三种酶酶解豆浆中蛋白的程度。结果表明,酶B为酶解蛋白最充分的酶,其最佳酶解条件为:55℃,0.1mg/ml(豆浆中酶的浓度),水解4h。在该条件下制得豆浆酶解液,研究了酶解液与鲜牛奶混合比例、蔗糖的添加量、保加利亚乳杆菌:嗜热链球菌接种比例、前发酵时间等因素对酸豆奶感官质量的影响。所得酸豆奶经感观评定,结合经济因素,确定当酶解液与牛奶以1:1混合,两个菌种发酵剂按1:1的比例接种,接种量4%,蔗糖8%,香草香精0.04%,前发酵3h时,得到的酸豆奶感官口味最好,综合评价最高且最有应用前景。
译  名：
Study on Soy Milk Yoghurt Made by Enzymolysis of Soybean Milk
作  者：
WANG Ru-yi,CHEN Fu-sheng,ZHAO Shan,DING Yue-di (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070,China)
关键词：
soybean milk;enzymolysis;soy milk yoghurt;fermentation
摘  要：
The enzymolysis degree of protein from soybean by three enzymes respectively was researched under different conditions.The result showed that Enzyme B had the best enzymolysis effect. The optimum conditions of enzymolysis was : 55℃, 0.1mg/ml and 4h. Then soybean milk was hydrolyzed by Enzyme B at the optimum enzymolysis conditions. The product was mixed with fresh milk with three different proportions respectively, and the optimum fermentation conditions were studied. The results showed that when the product was mixed with fresh milk at the proportion of 1:1, 4% amount of L.bulgaricus and Str.thermophilus(1:1) were inoculated in the mixture, while 8% sucrose and 0.04% concentrated vanilla were added in and the time of primary fermentation was 4h. Thus the soy milk yoghurt had the highest comprehensive evaluation, and its applicational potentialityw as great.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46