【摘要】 将芒果、菠萝果汁按1∶1混合制成混合果汁,在黑豆浆中加入一定比例的混合果汁进行乳酸菌发酵,制成果味黑豆酸奶。试验采用L9(34)正交试验法确定加工工艺参数,筛选出最优组合。研究结果表明以黑豆浆为基料,添加10%混合果汁、7%蔗糖和4%发酵剂(StLb=2∶1),在40℃发酵4h,制得的酸豆奶色、香、味甚佳,具有营养保健功能。更多还原

【Abstract】 Mixed fruit-juice was prepared at mango/pineapple ratio of 1∶1 ,black soybean yogurt was prepared through fermentation of lactobacilli when mixed fruit-juice in proper proportion was added to black soybean milk.The processing parameter was determined by means of orthogonal experimental design L₉（34） and then optimum combination was screened.The results showed that the product of black soybean yogurt was good in colour, smell and flavor and had a nutritive health-care function under fermentation at 40℃,4h adding 10% mixed fruit-juice,7% sucrose and 4% fermented agent（St:Lb= 2∶1 ） to black soybean milk.更多还原