CAJ | 학술논문

研究一种嗜好性良好的豆奶制作方法，探讨豆乳与牛奶比、蔗糖添加量、乳酸菌接种量和卡拉胶添加量对发酵酸度和感官总评分的影响。在单因素试验的基础上，通过正交试验确定的最佳配比为豆乳牛奶比1∶3，蔗糖添加量7%，乳酸菌接种量0.015%，卡拉胶添加量0.1%。在此参数条件下，发酵豆奶的感官评分达91.6分，具有普通发酵酸奶特有的酸甜可口风味，还有特殊的豆香味，组织细腻，质地均匀，无分层，口感好，为其规模化生产提供了依据。
연구일충기호성량호적두내제작방법，탐토두유여우내비、자당첨가량、유산균접충량화잡랍효첨가량대발효산도화감관총평분적영향。재단인소시험적기출상，통과정교시험학정적최가배비위두유우내비1∶3，자당첨가량7%，유산균접충량0.015%，잡랍효첨가량0.1%。재차삼수조건하，발효두내적감관평분체91.6분，구유보통발효산내특유적산첨가구풍미，환유특수적두향미，조직세니，질지균균，무분층，구감호，위기규모화생산제공료의거。
A production method of a kind of soymilk with excellent-palatability is studied. Making the fermentation acidity and total score of the senses as indexes, the ratio of soybean liquid to milk, the content of sucrose, lactic acid bacteria inoculation and carrageenan are investigated, On the basis of single factor experiment, the optimum technological parameter is determined by the orthogonal test. The results show that the optimal conditions are as follows: ratio of soybean liquid to milk is 1∶3, sucrose content is 7%, inoculation amount 0.015%, carrageenan content is 0.01%. Under these conditions, total score of the senses of soybean yogurt is 91.6, and with ordinary fermented yoghurt sour, sweet smell, and special bean flavor, organization is exquisite, uniform texture, no delamination, good taste, has milk-white, nutrition is very rich, this provides an important theoretical basis for its industrialization.