摘要
该试验研究了制备含谷粒发酵绿豆酸奶的工艺条件。采用正交试验结果表明:绿豆与水比例为1∶8进行磨浆,得到的绿豆乳与牛奶以1∶2的比例混合,添加6%的蔗糖,用果胶0.1%、CMC 0.3%和黄原胶0.06%作为复合稳定剂,在42℃条件下发酵6h,添加8%熟软谷粒,4℃后熟,可制得优质含谷粒发酵绿豆酸奶。
The experiment on the technological conditions of preparing mung-bean yoghurt containing grains was studied. The results of orthogonal test showed that mung-bean and water ratio of 1：8 grinding,mung bean milk and milk are mixed in the ratio of l：2,adding 6% sucrose,pectin 0.1%,CMC 0.3% and 0.06% xanthan gum as compound stabilizer,fermentation for 6h at 42°C,adding 8% ripe soft grain,4°C ripening, can produce high-quality grain mung-bean yogurt.
出处
《安徽农学通报》
2014年第3期131-133,共3页
Anhui Agricultural Science Bulletin
关键词
绿豆
酸奶
谷粒
发酵
Mung-bean
Yogurt
Grain
Fermentation
