李志刚1，袁 奇1，许 琦1，唐冠群1，孙合群1，颜东方1，郭 甲1，沈 硕1，彭 颖1，2*
（1 安琪酵母股份有限公司，湖北 宜昌 443003；
2 华中农业大学食品科技学院，湖北 武汉 430070）
摘要：本研究通过单因素实验探讨无豆腥味低糖豆奶的制备工艺，经过实验可知酵母抽提物的最佳添加量为0.03%、三氯蔗糖的最佳添加量为0.003%。此时制备的豆奶pH 为6.56，色泽洁白，色度为L*=68.89、a*=0.64、b*=7.88，并且豆奶味浓郁、无豆腥味；在白砂糖含量仅为3%时，0.003%的三氯蔗糖就能使豆奶达到适中且纯正的甜感。
关键词：酵母抽提物；无豆腥味；低糖；豆奶
Study on the Preparation Technology of Low Sugar Soybean MilkWithout Bean-fishy Flavor
LI Zhi-gang1，YUAN Qi1，XU Qi1，TANG Guan-qun1，SUN He-qun1，
YAN Dong-fang1，GUO Jia1，SHEN Shuo1，PENG Ying1.2*
（1 Angel Yeast Co.，Ltd，Yichang 443003，China；
2 College of Food Science&Technology，Huazhong Agricultural University，
Wuhan 430070，China）
Abstract: In this study，the single factor experiment was conducted to explore the preparation technology of lowsugarsoy milk without beantuyte flavor. Through the experiment，the optimal addition amount of yeast extract andsucralose was 0.03% and 0.003% respectively. At this time，the pH of the prepared soy milk was 6.56，white and thecolor was L*=68.89、a*=0.64、b*=7.88，and the flavor of the soy milk was rich and there was no beany flavor；Whenthe sugar content was only 3%，0.003% sucralose gives soy milk a moderate and true sweetness。
Key words: yeast extract；no beany smell；low sugar；soy milk
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2021）03-0044-04
2021，Vol.24，No.3