红豆发酵酸乳的研制

Study on the Fermentation Technology of Red Bean by Lactic Acid Bacteria

以红豆、牛乳为原料,进行乳酸发酵,确定了红豆发酵酸乳的产品配方和发酵工艺条件。结果表明,最佳配方为红豆浆∶水为1∶5,奶粉∶水为1∶9,红豆浆∶牛乳为6∶4,蔗糖的添加量为9%。发酵的最佳工艺参数为发酵温度41℃,接种量5%,发酵时间5 h。确定原料均质条件为500 r/min,均质5 min时,即可有效减少发酵后的水分析出,并使成品的口感更细腻。

Red beans and milk were used as raw material, Lactobacillus bulgaricus and Streptococcus as starter. The optimum components were determined such as ratio of red bean and water 1∶5, ratio of milk powder and water 1∶9, ratio of red bean syrup and milk 6∶4, and sucrose volume 9%. The optimum fermentation conditions were determined such as temperature 41℃, inoculums volume 5%, and fermented period 5 h. Homogeneous condition was 500 r/min and 5 min.