摘要
以紫背天葵和无腥味大豆为主要原料,对紫背天葵酸豆奶的发酵工艺进行了研究。通过单因素和正交试验,得出该产品的最佳生产工艺条件为:紫背天葵在50℃保温处理50 min后,水中加入200 mg/LZn^(2+),1.5 g/L Ca(OH)_2,90℃条件下热烫3 min,加2倍水打浆得黏稠的紫背天葵汁;利用紫背天葵汁良好的持水性和黏稠性,代替人工合成稳定剂添加到豆水质量比1:8的豆奶中,加入量为35%,同时加入6%蔗糖和2%葡萄糖,接种4%等比混合的保加利亚乳杆菌和嗜热链球菌,42℃发酵4 h,可制得色泽良好、组织均匀细腻、稳定性好、酸甜爽口、兼有紫背天葵和酸豆奶两者的营养、保健功能于一体的紫背天葵酸豆奶。
Aiming to develop Begonia fim bristipula Hance soy yogurt,non - odor soybean and Begonia fim bristipula Hance were used as raw material,the formula composition and fermentation technology were investigated.The established formula and fermentation parameters are as follows：Adding Begonia fim bristipula Hance juice 35%,sucrose 6%and glucose 2%to soy yogurt in which the proportion of bean to water is 1：8,inoculating with lactobacillus at inoculum size of 4%,fermentation is conducted at 42℃for 4 h.The product is of tempting colour,delicate uniform texture and good taste,with nutrition and health care functions.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第7期90-95,116,共7页
Journal of the Chinese Cereals and Oils Association
基金
秦皇岛市科技局项目(2002-62)
关键词
紫背天葵
无腥大豆
发酵
酸豆奶
条件优化
Begonia Jim bristipula Hance
non - odor soybean
fermentation
soybean milk yogurt
condition optimization
