食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
10期
35-37
,共3页
无蔗糖%豆渣%酸豆乳
無蔗糖%豆渣%痠豆乳
무자당%두사%산두유
sucrose free%bean dregs%sour soybean milk
通过单因素实验和正交试验，用豆渣、木糖醇、豆奶、酸奶为主要原料制作酸豆乳，研究了四者的配比，研制出较佳的无蔗糖豆渣酸豆乳的配方。无蔗糖豆渣酸豆乳最佳配方为豆渣粉：豆奶粉为0.25∶1，菌种添加量为6%，木糖醇添加量为5%，发酵时间为5h。添加豆腐渣和木糖醇制作的酸豆乳，色泽偏黄，无苦涩口感，有嚼头，富含膳食纤维，不仅适合一般人群食用，也适合糖尿病人和肥胖病人食用。
通過單因素實驗和正交試驗，用豆渣、木糖醇、豆奶、痠奶為主要原料製作痠豆乳，研究瞭四者的配比，研製齣較佳的無蔗糖豆渣痠豆乳的配方。無蔗糖豆渣痠豆乳最佳配方為豆渣粉：豆奶粉為0.25∶1，菌種添加量為6%，木糖醇添加量為5%，髮酵時間為5h。添加豆腐渣和木糖醇製作的痠豆乳，色澤偏黃，無苦澀口感，有嚼頭，富含膳食纖維，不僅適閤一般人群食用，也適閤糖尿病人和肥胖病人食用。
통과단인소실험화정교시험，용두사、목당순、두내、산내위주요원료제작산두유，연구료사자적배비，연제출교가적무자당두사산두유적배방。무자당두사산두유최가배방위두사분：두내분위0.25∶1，균충첨가량위6%，목당순첨가량위5%，발효시간위5h。첨가두부사화목당순제작적산두유，색택편황，무고삽구감，유작두，부함선식섬유，불부괄합일반인군식용，야괄합당뇨병인화비반병인식용。
In this paper, through the single factor experiment and orthogonal test, used bean dregs, xylitol, soybean milk, yogurt as the main raw material, studied the ratio of the four, sucrose free soybean sour milk formula is developed. The best formula of sucrose free soybean sour milk were bean dregs powder:milk powder was 0.25∶1, inoculum size 6%, xylitol 5%, fermentation time 5 h. Added bean dregs and xylitol production of fermented soymilk, yellowish color, no bitter taste, chewing head, was riched in dietary fiber, not only for the general population of food, but also for people with diabetes and obesity patients.
