摘要
选取优质绿豆,通过浸泡、磨浆、耐高温a-淀粉酶酶解、过滤制备绿豆浆。绿豆浆接种乳酸菌发酵制得绿豆酸奶。发酵后的绿豆酸乳加入0.2%的藻酸丙二醇脂、0.2%的羧甲基纤维素钠、0.6%的单甘酯、3%海藻糖后高压均质,均质后真空冷冻干燥制成速溶绿豆酸奶粉。产品复溶性好,具有绿豆和乳酸菌的双重保健作用;冷冻干燥工艺提高了产品的保质期,而且食用方便。
In the test,mung bean thick was produced after the good quality mung bean treated by soaking,grinding,enzymolysis of α-amylase and filtration.Mung bean yoghurt was obtained after mung bean thick inoculated with lactobacillus and ferment.Mung bean yoghurt was mixed into 0.2% PGA,0.2% CMC-Na,0.6% glycerel monostearte and 3% fucose,then by high pressure homogenization,adding extraction of vaccum freezing,at last,mung bean yoghurt powder could be produced.The product has fast solubility and double health function of mung bean and lactobacillus,freeze drying technology improved shelf life of the product and easy to serve.
关键词
速溶
绿豆
乳酸菌
发酵
真空冷冻干燥
instant
mung bean
lactobacillus
ferment
vacuum freeze-drying
