摘要
以绿豆浆和牛乳作混合原料,经保加利亚乳杆菌和嗜热链球菌发酵制备成绿豆酸奶后,配以奶粉、麦芽糊精及保护剂等进行喷雾干燥制备绿豆酸奶粉。该粉用水复原后,风味、色泽、营养价值与原料酸奶几乎没有差异。由于加入了保护剂,较好地保存了部分活菌,绿豆酸奶粉活菌数为6×106个/g。
Mung bean juice and milk were mixed and fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make mung bean yoghurt,which was then blended with milk powder,malto-dextrin,protective agents,etc.and spray-dried to give mung bean yoghurt powder.There was little difference in flavor,color or nutritive value between the original yoghurt and the powder reconstituted with water.Part of viable bacteria were well preserved due to the addition of protective agents,with the count of viable bacteria being 6 × 106/g in the mung bean yoghurt powder.
出处
《饮料工业》
2011年第7期18-21,共4页
Beverage Industry
关键词
绿豆酸奶
乳酸菌
发酵
喷雾干燥
mung bean yoghurt
Lactobacillus
fermentation
spray-drying
