| 香椿酸豆奶生产工艺技术研究 |
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| 引用本文： | 万娅琼,伍玉菡,尤逢患,储耀宇.香椿酸豆奶生产工艺技术研究[J].安徽农学通报,2012(19):180-181. |
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| 作者姓名： | 万娅琼 伍玉菡 尤逢患 储耀宇 |
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| 作者单位： | 安徽省农业科学院农产品加工研究所,安徽合肥230031 |
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| 摘 要： | 以香椿和大豆为原料,研究了香椿酸豆奶生产的关键技术,优化了香椿汁的添加量及发酵条件。结果显示:香椿提取液添加量为5.0%,混合工作发酵剂接种比例为4%,白砂糖8%,乳清粉0.5%,磷酸三钠0.05%,复合稳定剂0.2%,并高压均质2次,生产的酸豆奶色泽淡绿,酸甜适口,无气泡和乳清析出,具有香椿和大豆特有香气和发酵乳香。
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| 关 键 词： | 香椿 酸豆奶 生产工艺 |
Study on Processing Technology of Fermented Soybean Milk with Chinese Toona |
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| Institution: | Wan Yaqiong et al. (Institute of Farm Product Processing, Anhui Academy of Agricuhural Sciences, Hefei 230031, China) |
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| Abstract: | The key processing technology of fermented soybean milk was studied using Chinese Toona and soybean as materi- als. The purpose was to develop fermented soybean milk with Chinese Toona flavor. The result showed that it could be real- ized with 5.0% Chinese Toona extract,4% mixed starter,8% sugar,0.5% whey powder, 0.05% trisodium phosphate, 0.2% complex stabilizer and twice high- pressure homogenization. |
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| Keywords: | Chinese Toona Fermented soybean milk Processing technology |
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