富硒绿豆酸乳的研制

Study on the Production of Selenium-enriched Mung Bean Yogurt

以富硒绿豆和全脂乳粉为主要原料制备富硒绿豆酸乳,研究富硒绿豆与水的比例、富硒绿豆浆与乳粉的比例、接种量、发酵时间等条件,对富硒绿豆酸乳品质的影响。结果表明,按1kg富硒绿豆加7kg水的比例混合,经打浆、过胶体磨制得富硒绿豆匀浆,富硒绿豆匀浆经高温淀粉酶酶解、过滤后,再按照10%的比例加入全脂乳粉,调配成的绿豆乳按300mg/L的接种量接入菌种,然后在42℃下发酵6h,4℃后熟24h,制得的富硒绿豆酸乳品质最好。检测结果表明,产品的粗蛋白、脂肪及非脂乳固体含量分别为2.53%、2.01%及7.17%,硒含量为172μg/kg。

A novel selenrium enriched food-selenrium enriched mung bean yogurt had been developed.The ratio of selenium-enriched mung beans and water,the addition of milk powder,the inoculation,as well as the fermentation and ripeness time have been investergated.Results showed that when the ratio of selenium enriched mung beans and water was 1：7,the milk powder addition was 10 %,the inoculation amount was 300 mg/L,and then fermented at 42 ℃ for 6 h,then ripen 24 h under 4 ℃,a high-quality selenium-enriched mung bean yogurt could been prepared.Inspection results indicated that the product content 2.53 % of prtoein,2.01 % of fat and 7.17 % of solid without fat,and the selenium content of the yogurt was 172 μg/kg.