摘要
以新鲜牛奶和黑米为原料，添加大豆β-伴球蛋白肽，通过发酵研制出具有抗疲劳功效的保健型酸乳。发酵前添加大豆β-伴球蛋白肽。最佳添加量为1％；利用响应面设计，优化出发酵条件：磨浆比为1：7，黑米汁和鲜牛乳配比为40：63，接种量为7％。该产品为浅紫色凝乳，表面光滑，质地细腻均匀，具有黑米香味和清香味，酸甜爽口。
Fresh milk and black rice was utilized as material , soybean β-conglycinin polypeptide was added to ferment producing anti-fagitue health functional yourt. Soybean β-conglycinin polypeptide was added before fermentation ,the optimum addition was one percent. Re sponse surface mathodolody was used to optimize the fermentation conditons.The result showed the optimum ratio of almond to water was 1：7,the ratio of black rice and flesh milk was 40：63,inoculaton amount was 7%.And this product presented light purple curd,smooth surface, delicate texture uniform,with black rice flagrance and flavor,tasty and refreshing.
出处
《中国乳品工业》
CAS
北大核心
2013年第4期62-64,共3页
China Dairy Industry
基金
绥化学院博士科研基金资助项目（SB11002）.
关键词
酸乳
抗疲劳
黑米
大豆β-伴球蛋白肽
发酵条件
yourt
anti-fatigue,balck rice
soybean β-conglycinin polypeptide
fermentation conditions
