| 牛奶、大豆蛋白复合酸奶的研制 |
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| 引用本文： | 郑立红,张建才,李春华,梁建兰.牛奶、大豆蛋白复合酸奶的研制[J].食品与发酵工业,2008,34(4):154-158. |
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| 作者姓名： | 郑立红 张建才 李春华 梁建兰 |
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| 作者单位： | 河北科技师范学院食品工程系,河北昌黎,066600 |
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| 摘 要： | 为了实现动物蛋白和植物蛋白的营养优势互补,将大豆分离蛋白溶解液替代部分牛奶制备发酵酸奶,并对质量的影响因素进行了研究。结果表明,大豆分离蛋白液的适宜浓度为14%,大豆蛋白液替代度为30%,稳定剂的用量为瓜尔豆胶0.15%。黄原胶0.05%,蔗糖添加量为7%。接种量为3%。
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| 关 键 词： | 大豆蛋白 牛奶 发酵 酸奶 |
| 修稿时间： | 2007年10月17 |
Study and Development of Soybean Protein Yoghourt |
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| Zheng Lihong,Zhang Jiancai,Li Chunhua,Liang Jianlan.Study and Development of Soybean Protein Yoghourt[J].Food and Fermentation Industries,2008,34(4):154-158. |
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| Authors: | Zheng Lihong Zhang Jiancai Li Chunhua Liang Jianlan |
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| Abstract: | In order to realize the nutritional supremacy of animal protein and the albumen,the soybean protein was used to substitute partial milks in yogurt fermentation and the influencing factors were studied. The result showed that the best concentration of the soybean protein solution was 14~,the substitution of SPI was 30%,the stabilizer was Guaer Gum 0.15%,Xanthan Gum 0.05%,sugar was 7%,and the inoculum was 3%. |
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| Keywords: | the soybean protein milk yoghourm fermentation |
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