摘要
以大豆、牛奶为主要原料,添加适量决明子,研制出一种健眼明目的功能性保健乳品。对决明子酸豆奶配方组合和复合稳定剂的配比、发酵工艺进行了探讨。结果表明:以酸奶稳定剂29%、双叉奶稳定剂57%、酪蛋白酸钠14%的配比组合成一种复合稳定剂,对控制产品乳清析出具有很好的效果;以决明子浓缩液∶豆奶牛奶混合液=1∶20、发酵剂量3%、蔗糖量8%、稳定剂量0.3%组成产品配方,可很好地解决产品口感问题。
Soybeans and milk as main raw material mix with Catsia tora L, developed a kind of functional milk with heath protect for eyes. This paper discussed the prescription combination and the combination proportion of compound stabilizing agent and ferment technology of cassia tora soy yogurt. Experimental results showed that the compounding stabilizing agent, which mixed with yogurt stabilizing agent 29% and Bi-soy yogurt stabilizing agent 57% and Sodium Caseinate 14%, is very good effect for controlling whey separating. The product prescription, which mixed with catsia tora L. concentrate and mixture of soy milk and cow milk in the proportion of 1 to 20 and ferment agent 3% and sucrose 8% and stabilizing agent 0.3%, may solve product taste problem well.
出处
《食品科技》
CAS
北大核心
2004年第11期64-66,共3页
Food Science and Technology
关键词
决明子
酸豆奶
配方
发酵
cassia tora
soy yogurt
prescription
ferment
