贵州医科大学学报

1994, (02)

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豆奶乳酸菌发酵研究及营养学分析比较
Studies on Making Soymilk Yoghurt by Lactobacillus and it's Nutritional Comparison

孙建琴,詹国瑛,瞿卫平,王惠群,孙晓红
Sun Jianqin ;et al(Department of Nutrition and food Hygiene, Guiyang Medical college)

摘要(Abstract):

报道了乳酸菌发酵酸豆奶的工艺特点,并对该品及省内外10余种同类产品进行营养学比较研究与分析。结果表明:豆奶发酵过程中产生的有机酸和酯类等物质赋于产品良好的风味与口感;其营养价值与酸牛奶相近;蛋白质、脂肪等的含量2倍于豆浆类饮料,其食用价值与营养素含量均明显高于未发酵的豆浆类饮料。本文结果提示酸豆奶具有推广应用的价值。
It's an effetfive way to utilize soybean protein to make soymilk yoghurt by lactobacillus fermentation, The research group successfully made two types of the products; coagulation soymilk yoghurt and stirrer one through one year more research and experiments. It's a first time to report the technique of making stirrer soymilk yoghurt in China till now.The nutritional comparison study of soymilk yoghurt and the similarity products showed that:①soymilk yoghurt riches in nutrients of protein, Fat, Ca, Fe, VC and etc. ②the nutritional value of it is similar to milk yoghurt, but it has better function of antioxidation and preventing hyperlipemia, because soymilk yoghurt is higger in VE,USFA and lower in cholesterl. ③quantity of protein and fat in soymilk yoghurt is 2 times more then that in soymilk drinking.④although the taste and flavoring of artificial lactic acid milk drinking is similar to lactobacillus fermentation one, but most of the products did not satisfied the hygienic-quaulity standards.

关键词(KeyWords): 乳杆菌属,发酵,营养价值,酸豆奶
lactobacilillus; fermentation; nutritive value; soymilk yoghurt

Abstract:

Keywords:

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作者(Author): 孙建琴,詹国瑛,瞿卫平,王惠群,孙晓红
Sun Jianqin ;et al(Department of Nutrition and food Hygiene, Guiyang Medical college)

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DOI: 10.19367/j.cnki.1000-2707.1994.02.015

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