摘要
以鲜乳和发芽豆粉为主要原料,以保加利亚乳杆菌和嗜热链球菌为发酵菌种,对发芽豆粉发酵酸乳进行研究。通过正交实验确定的最佳配方是发芽豆粉添加量4%,白砂糖量8%,β-环状糊精量4%,发酵温度是42℃。研制成了一种颜色为乳黄色、质地均匀、口感细腻、风味独特,具有保健功效的发芽豆粉酸乳。
The objective of this study was to evaluate the yogurt which made by fresh milk and germination of soybean meal as main material using Lactobacillus bulgaricus and Streptococcus thermophilus. The best recipe was determined by orthogonal test was 4% of germination of soybean meal, 8% of white sugar and 4% ofβ-cyclodextrin. In addition, the best ferment temperature was determined as 42 . The result showed that the yogurt have a color of creamy yellow, uniform texture, smooth taste, special flavor and nutritional healthv functions.
出处
《食品科技》
CAS
北大核心
2013年第11期53-56,共4页
Food Science and Technology
基金
黑龙江八一农垦大学博士启动基金项目(校启B2005-14)
黑龙江八一农垦大学博士后科研启动基金项目
黑龙江省研究生创新科研资金项目(YJSCX2011-261HLJ)
