摘要
以绿豆和鲜牛乳为主要原材料,以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,利用发酵法生产绿豆酸乳,采用正交试验法,优选出最佳配方及生产技术条件。研究结果表明:将绿豆浆与鲜牛乳以1∶2(v/v)的比例混合,再加9%的白砂糖、0.2%的稳定剂,保加利亚乳杆菌和嗜热链球菌以1∶1.5混合,且用3%的接种量,在42℃下发酵5h可制得优质绿豆酸乳。
A mung bean yoghurt was made from mung bean and fresh milk as the main materials by fermentation with Lactobacilius bulgaricus and Streptococcus thermophilus, The optimal formula and technological conditions were determined th.rough orthogonal experiments. The results showed that: mung bean juice was mixed with fresh milk at a ratio of 1:2 (v/v) . 9% sugar and 0.2% stabilizer were added, Lactobacillus bulgaricus and Streptococcus thermophilus were mixed at a ratio of 1:1.5 and inoculated at 3%, fermentation was earned out at 42℃ for 5h to obtain the high-quality yoghurt.
出处
《饮料工业》
2006年第7期27-29,共3页
Beverage Industry
关键词
绿豆
酸乳
发酵
正交试验
mung bean
yoghurt
fermentation
orthogonal experiment