摘要
以红小豆为主要原料,经淀粉糖化后进行调制,接种源自婴儿体内的双歧杆菌进行前发酵,然后再用嗜热链球菌与保加利亚乳杆菌的混合发酵剂进行后发酵,配合调配后获得发酵饮料。在实验中,通过正交试验等方法进行优化,确定出最佳配方和工艺条件。
A Vigna angular health drink was developed with Vigna angularis. Vigna angular were mixed with other ingredients after enzymatic hydrolysis with amylase and pre-fermented by Bifidobacteria, and then S. thermophilus and L. bulgaricus were used for further fermentation. Orthogonal experiment was used to establish the optimum parameters related to the product preparation.
出处
《冷饮与速冻食品工业》
2005年第4期18-20,共3页
Beverage & Fast Frozen Food Industry
关键词
双歧杆菌
红小豆
糖化
发酵
Bifidobacteria
Vigna angularis
glycation
fermentation
