摘要
为了得到三黑发酵豆乳饮料的最佳工艺,首先研究了黑米和黑芝麻的最佳烘烤条件,然后以黑豆、烘烤后黑米、烘烤后黑芝麻为原料,采用了单因素实验和正交试验研究了研究了三黑发酵豆乳的最佳比例,并对其理化指标和蛋白质进行测定。结果表明,添加水800mL,黑豆60g、烘烤后黑米20g、烘烤后黑芝麻20g,发酵温度为40℃,蔗糖40g,接种量(L.B∶S.T=1∶1)为6%,发酵时间6h为最佳工艺条件,此时蛋白质含量为3.55g/100g,pH值4.21,酸度为27°T,符合发酵豆乳饮料的要求,为三黑发酵豆乳饮料工业化提供科学的数据参考。
In order to obtain the best process of three black fermented soymilk beverage,the best baking conditions for black rice and black sesame were first studied.Then single factor and orthogonal experiments were used to study the optimal ratio of three black fermented soymilk using black beans,roasted black rice and black sesame as raw materials,and its physical and chemical indexes and protein were determined.Results showed that the best processd condition was 800mL water,60g black beans,20g baked black rice,20g baked black sesame,fermentation temperature was 40℃,40g sucrose,inoculation amount(LB:ST=1:1)was 6%,and fermentation time was 6h.At this condition,the protein content is 3.55g/100g,the pH value is 4.21,and the acidity is 27°T,which meets the requirements of fermented soymilk beverage,providing scientific data reference for the industrialization of three black fermented soybean milk beverage.
作者
贾庆超
梁艳美
JIA Qing-chao;LIANG Yan-mei(Zhengzhou University of Science And Technology,College of Food Science and Engineering,Zhengzchou 450000,China;Anyang Insititute of Technology,Computer Science and Information Engineering Depurtment,Anyang 4500000 China)
出处
《饮料工业》
2020年第5期22-28,共7页
Beverage Industry
关键词
黑豆
烘烤后黑米
烘烤后黑芝麻
发酵
豆乳饮料
black bean
baked black rice
baked black sesame
fermentation
soymilk beverage
