摘要
选取优质绿豆,通过浸泡、磨浆、耐高温a蛳淀粉酶酶解、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。
The process of instant mung bean yogurt was studied in this article. High-quality mung bean was soaked, ground, hydrolyzed with high-temperature-resistant a-amylase and filtered to give mung bean juice, which was in turn fermented with Lactobacillus to obtain mung bean yogurt. The fermented yogurt was mixed with PGA 0.2%, CMC-Na 0.2%, monosterin 0.6% and fucose 3%, and subjected to high-pressure homogenization and vacuum freeze-drying to produce instant mung bean yogurt powder. Featured by good quick solubility, the product has health functions of both mung bean and Lactobacillus. With the vacuum freeze-drying technology, it has longer quality-guaranteed period and better edible convenience.
出处
《饮料工业》
2008年第10期21-23,共3页
Beverage Industry
关键词
速溶
绿豆
乳酸菌
发酵
酸奶
真空冷冻干燥
instant
mung bean
Lactobacillus
fermentation
yogurt
vacuum dry-freezing
