摘要
采用单因素实验和正交实验方法,以感官评定及最终pH值为评价标准,对保加利亚乳杆菌(Lactobacillus bulgaricum)和嗜热链球菌(Streptococcus thermophilus)发酵鹰嘴豆乳与牛乳混合乳的最佳条件进行了研究。结果表明,当豆水比为1∶8(kg∶L),牛乳与豆乳混合比为1∶2(L∶L),接种量为3%,发酵温度为39℃,发酵时间为24h时,产品的豆腥味较淡,酸味、口感最好。
Sensory evaluation and final pH as evaluation criteria, through single-factor and orthogonal experiment, optimum fermentation conditions of chickpea milk mixed with milk by lactobacillus bulgaricum and streptococcus thermophilus were studied in this paper. The results showed that under the cofiditions of water and chickpea milk ratio 1/8 （kg/L） , milk and chickpea milk ratio 1/2 （L/L）, inoculation 3%, fermentation temperature 39℃, fermentation time 24 h, the beany flavor is minimum and best sour and taste.
出处
《农产品加工（下）》
2008年第2期45-47,51,共4页
Farm Products Processing
关键词
鹰嘴豆乳
乳酸菌
发酵条件
chickpea milk
lactic acid bacteria
fermentation condition
