摘要
以绿豆和奶粉为主要原料研制消暑解毒酸奶的最适配方。结果表明,绿豆浆与奶粉液以1:3(V/V)的比例混合,加5%的蔗糖,4%￣5%的蜂蜜,0.1%的琼脂,按3%的接种量接入保加利亚杆菌和嗜热链球菌(1.2:1),在42℃下发酵3h,可以制得优质消暑解毒酸奶。
The optimal prescription of the sunstroke-prevention detoxification yoghourt with mung-bean, honey and milk powder has been studied. The result showed that the good quality sunstroke-prevention detoxification yoghurt could be produced when the mung-bean thick liquid was mixed into milk power solution in the proportion of 1：3 （V/V）, added 4-5 % sucrose, 5 % honey, 0.1% agar, then inoculated with Bacterium bulgaricum and Streptococcus thermophilus （1.2：1） by 3 %, and was fermented for 3 h at 42 ℃.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期115-116,142,共3页
Food Research and Development
关键词
绿豆
蜂蜜
消暑解毒
酸奶
mung-bean
honey
sunstroke-prevention-detoxifcation
yoghurt
