龙眼大豆保健酸奶的研制.PDFVIP

第32 卷 第4 期 经 济 林 研 究 Vol. 32 No.4 2014 年12 月 Nonwood Forest Research Dec. 2014 龙眼大豆保健酸奶的研制 a a b 吴耀辉 ，刘丹君 ，陈建华 （中南林业科技大学a. 生命科学与技术学院；b. 林学院，湖南 长沙 4 10004 ） 摘 要：为了综合利用龙眼和大豆这两种重要经济作物，以龙眼、大豆、奶粉为主要原料，开发出了一种新型 的凝固型酸奶，即龙眼大豆复合酸奶。并就不同原料配比和不同发酵工艺参数对酸奶质量的影响情况分别进行 了单因素实验和正交实验，最终确定的该酸乳生产的最佳原料配比及发酵工艺参数为：豆浆量50%，奶粉添加 量6%，接种量4% （L.b/S.t ＝1 ∶1），龙眼汁添加量 10%，发酵时间4 h ，发酵温度42 ℃，加糖量 10% 。文 中还对按此最佳原料配比和发酵工艺参数制作的龙眼大豆酸乳质量进行了感官评价和理化检测，结果表明，该 酸乳的各项感官与理化指标均符合国家标准。 关键词：龙眼；大豆；酸奶；原料配比；发酵工艺参数 中图分类号：S609.9 ；S667.2 ；S565.1 文献标志码：A 文章编号：1003—8981(2014)04—0135—05 Research and development of healthy yoghurt made from longan and soybean a a b WU Yao-hui , LIU Dan-jun , CHEN Jian-hua (a. College of Life Science and Technology; b. College of Forestry, Central South University of Forestry Technology, Changsha 4 10004, Hunan, China) Abstract: In order to comprehensive utilization of longan and soybean, a new type of solid yoghurt, the longan-soybean solid yoghurt, were researched and developed, by using longan, soybean and milk powder as raw materials. Effects of different raw material ratio and fermentation process parameters on yoghurt quality were researched through single factor and orthogonal tests. The results showed that the best raw material ratio for producing the yoghurt were 50% soybean milk, 6% milk powder, 4% inoculation dose (L.b/S.t ＝1 ∶1), 10% longan juice, and 10% sugar. The best fermentation time was four hours, an