植物性蛋白酸乳的研制

Preparation of Botanical Protein Yogurt

摘要:

研究了以鲜牛乳、大豆、花生为原料生产植物性蛋白酸乳的最适发酵温度和最佳配方。结果表明，在40 ℃条件下发酵，单硬脂酸甘油脂的添加量为0.1%，V植物乳:V牛乳为3:4，蔗糖的添加量为8%，L-半胱氨酸的添加量为5%时，感观评价最佳。

Abstract:

The best fermentation temperature and formula for the product of yogurt using botanical protein, fresh milk, soybean and peanut were studied. Result showed that the best fermentation temperature, ratio of botanical protein to fresh milk, adding amount of glycerol monostearate, sucrose and L-cysteine were 40 ℃, 3:4, 0.1%, 8% and 5%, respectively.