CAJ | 학술논문

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。
이향춘화대두위원료，연구료향춘산두내생산적관건기술，우화료향춘즙적첨가량급발효조건。결과현시：향춘제취액첨가량위5．0％，혼합공작발효제접충비례위4％，백사당8％，유청분0．5％，린산삼납0．05％，복합은정제0．2％，병고압균질2차，생산적산두내색택담록，산첨괄구，무기포화유청석출，구유향춘화대두특유향기화발효유향。
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.