摘要
研究了以金针菇、淡奶粉、大豆为主要原料,同时添加蔗糖、稳定剂等成分,进行乳酸发酵,制成营养保健,特别是具有增智功能的金针菇大豆酸奶。通过试验得出最佳工艺为:淡奶粉:金针菇:水=1:2:5,进一步与豆乳按1:1比例调配后,固形物含量为12%,蔗糖添加量10%,发酵剂4%,稳定剂以复合稳定剂0.20%、CMC0.10%、PGA0.04%混合使用。
A new natural, nutritious flammulina soybean yogurt with the function of increasing wisdom, which was made by flammulina, pale milk powder, soybean, sucrose and stabilizer, was developed in this paper. The optimal processed parameters were showed as followed： the proportion of pale milk powder ： flammulina ： water is 1 ： 2 ： 5. The solid content reached 12% after mixed with soybean milk according to the rate of 1 ： 1. 10% of sucrose and 4% of fermentation starter were added, and the proportion of complex stabilizer, CMC and PGA was set as 0.20%, 0.10% and 0.04%.
出处
《中国酿造》
CAS
北大核心
2008年第6期97-99,共3页
China Brewing
关键词
金针菇
大豆
乳酸发酵
酸奶
flammulina
soybean
lactic fermentation
yogurt
