凝固型发酵酸豆乳制备工艺
Technology of Set Soybean Yoghurt
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摘要: 为了提高凝固型发酵酸豆乳的质量，消除豆腥味，改善口感，以感官评分为参考指标，研究了乳酸菌和豆水比对酸豆乳质量的影响，并进行了质构分析。结果表明：豆水比200∶1 000，添加RSJ2菌种得到的凝固型发酵酸豆乳感官评价最好，质构分析得出当凝胶强度较低、破裂强度和黏度适中、破裂距离较长时，凝固型发酵酸豆乳的口感较好。Abstract: To improve the quality of set soybean yoghurt，eliminate the beany flavor，and improve the taste，lactic acid bacteria and bean-water proportion of soybean yoghurt quality with sensory scores and texture analysis was studied.The results showed that set soybean yoghurt has highest score made with bean-water proportion is 200∶1000，RSJ2 was added.When gel strength is lower，rupture strength and viscosity is moderate，rupture distance is longer，the taste of set soybean yoghurt is better.
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Keywords:
- Soy yogurt /
- Fermentation /
- Lactic acid bacteria /
- Texture
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