摘要
研究了以绿豆和奶粉为原料生产酸奶的最适配方及生产技术条件.结果表明,将绿豆浆在70℃下糖化100min,将此绿豆浆与奶粉液以1:3(V/V)的比例混合,加6%～7%的白砂糖,0.1%的琼脂,按7%的接种量接入保加利亚杆菌和嗜热链球菌(1:1),在42℃下发酵5～6h,可以制得优质绿豆酸奶.
：The technology of producing mung-bean yogurt has been studied. The result showed that the good quality mung-bean yogurt can be produced when the mung-bean was saccharified at 70℃for 100 minutes, then was inoculated with Streptococcus thermophilus and Bacterium bulgaricum (1:1) by 7%, mixed with milk (fatty milk powder and defatting milk powder), 6%～7% sugar, 0.1% agar, and was fermented for 5-6 h at 42℃.
出处
《云南热作科技》
2001年第1期16-18,共3页
Journal of Yunnan Tropical Crops Science & Technology
