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果味黑豆酸奶的研制

Preparation of fruit-taste black soybean yogurt

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【作者】 陈华絮杨素娇

【Author】 CHEN Hua-xu YANG Su-jiao (Department of Biology , Zhanjiang Normal College, Zhanjiang,Guangdong 524048,China)

【机构】 湛江师范学院生物系湛江师范学院生物系 广东湛江524048广东湛江524048

【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。

【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.

【基金】 湛江市科技项目(湛财企[2001]114号)
  • 【文献出处】 食品与机械 ,Food & Machinery , 编辑部邮箱 ,2006年03期
  • 【分类号】TS214
  • 【被引频次】14
  • 【下载频次】470
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