摘要
以豆奶和富硒灵芝液为原料,研究一种发酵型酸豆乳饮料。从产品感官质量出发,采用响应面法确定合理的配方和生产工艺,并对产品质量进行评价。结果表明,富硒灵芝酸豆乳的最佳工艺参数为25℃条件下,以浓度为0.5%的NaHCO3浸泡黄豆8h,磨浆豆水比1:6,豆浆与牛奶以质量比3:1混合,加入2%葡萄糖、6.3%蔗糖、5%富硒灵芝液,接种量(保加利亚乳杆菌和嗜热链球菌比例为1:1的混合菌种)为5%,42℃发酵6.1h,产品色泽均一、组织细腻、酸甜爽口、营养丰富。
Yogurt with selenium-enriched Ganoderma lucidum was developed using soybean and selenium-enriched Ganoderma lucidum as raw materials,and the yogurt fomula and processing parameters were optimized through response surface method.The optimum conditions were that soybeans were immersed in 0.5 % NaHCO3 solution for 8 h at 25 ℃,ground in 6 times of water,and then mixed with milk in proportion of 3：1.Glucose（2 %）,sucrose（6.3 %） and concentrated liquid of selenium-enriched Ganoderma lucidum（5%） were added into the mixture,and inoculated with 5% of Lactobacillus bulgaricus and Streptococcus thermopgilus（1：1）,and fermented at 42℃ for 6.1h.Thus the yogurt with selenium-enriched Ganoderma lucidum was produced.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期406-411,共6页
Food Science
基金
国家"863"计划项目(2007AA10Z346)
关键词
黄豆
酸豆奶
富硒灵芝
发酵
soybean
soybean milk yogurt
selenium-enriched Ganoderma lucidum
fermentation
