摘要
本文从绿豆淀粉的糖化、饮料的均质和添加稳定剂等三个方面对绿豆乳酸菌饮料的稳定性进行了研究。实验选用的α－淀粉酶的最适ｐＨ值为６．５～７．０，最适底物浓度为３０％，最佳糖化条件为７０℃、１００ｍｉｎ。绿豆乳酸菌饮料的最佳稳定条件是：ＰＧＡ添加量０．２％；ＣＭＣ添加量０．２％；发酵豆乳的终点ｐＨ值为４．１～４．２；豆乳浓度为１∶１０；２０ＭＰａ压力下均质两遍。
The stability of the lactic acid fermented beverage of mung bean was researched in three aspects,which contain saccharifying mungbean starch,homogenizing the beverage and adding stabilizer.The optimum conditions for a stable beverage are 0.2% PGA,0.2% CMC,PH-value of 4.0～4.2,the mung bean concentration of 1:10 and homogenizing under 20mpa in twice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1996年第5期36-39,共4页
Food and Fermentation Industries
关键词
绿豆
乳酸菌饮料
稳定性
饮料
Mung bean,Lactic acid fermented beverage,Stability
