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2013•Journal of Guangdong Polytechnic Normal UniversityRequires access

Study on the Preparation Technology of soybean Yogurt

Zou Xian-fen

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Abstract

Together with yogurt fermentation,defatted milk powder and instant soybean powder was made into soybean yogurt.Effect of ratio(defatted milk powder / instant soybean powder),yogurt concentration,fermentation time and temperature was investigated.The results showed that the optimum technological conditions were followed: 1/1 of ratio(defatted milk powder / instant soybean powder),20% of yogurt concentration,60℃ of fermentation temperature and 5 h of fermentation time.In the condition,the acidity was 740T.

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What this paper is about

Together with yogurt fermentation,defatted milk powder and instant soybean powder was made into soybean yogurt.Effect of ratio(defatted milk powder / instant soybean powder),yogurt concentration,fermentation time and temperature was investigated.The results showed that the optimum technological conditions were followed: 1/1 of ratio(defatted milk powder / instant soybean powder),20% of yogurt concentration,60℃ of fermentation temperature and 5 h of fermentation time.In the condition,the acidity was 740T.

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Available abstract

Together with yogurt fermentation,defatted milk powder and instant soybean powder was made into soybean yogurt.Effect of ratio(defatted milk powder / instant soybean powder),yogurt concentration,fermentation time and temperature was investigated.The results showed that the optimum technological conditions were followed: 1/1 of ratio(defatted milk powder / instant soybean powder),20% of yogurt concentration,60℃ of fermentation temperature and 5 h of fermentation time.In the condition,the acidity was 740T.

Key concepts: Fermentation, Instant, Food science, Chemistry, Whole milk

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