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绿豆芽汁酸乳的发酵

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在鲜乳中加入绿豆芽汁制作一种新的发酵酸乳,并筛选最佳工艺.绿豆经过清洗、发芽、煮熟、打浆、过滤等工序后,按一定的体积比添加到已调配好的灭菌乳中(含9%白砂糖),接种发酵,后熟,制作MRS琼脂培养基,进行乳酸菌计数.在鲜乳中分别添加10%、15%、20%绿豆芽汁,以保加利亚杆菌和嗜热链球菌的混合发酵菌种(1∶1)作为发酵剂,接种量4%,利用发酵法制作绿豆芽汁酸乳,在此基础上进行正交试验,确定绿豆芽汁酸乳制备的最优发酵工艺.试验结果表明,绿豆芽酸乳最佳工艺为:绿豆芽汁添加量15%,发酵时间3.5 h,接种量4%,此工艺条件下,绿豆芽汁酸乳组织状态良好、口感柔滑细腻,有绿豆清香和发酵乳特有的滋气味.
Preparation of green bean sprout juice yogurt
A new fermented sour milk was prepared by adding mung bean sprout juice to fresh milk,and the best process was screened.After cleaning,sprouting,cooking,beating,filtering and other processes,mung beans were added to the prepared sterilized milk(containing 9%white granulated sugar)according to a certain volume ratio.It is then inoculated,fermented,and post-cooked.MRS AGAR medium was prepared and lactic acid bacteria were counted.In the fresh milk,10%,15%and 20%mung bean sprout juice were added,and the mixed fermentation strains of Bacillus bulgariae and Streptococcus thermophilus(V∶V=1∶1)were used as the starter culture.The inoculation amount was 4%,and the fermentation method was used to prepare mung bean sprout juice sour milk.On this basis,orthogonal test was carried out to determine the optimal fermentation process of mung bean sprout juice sour milk.The experimental results showed that the best technology of mung bean sprout sour milk was as follows:the amount of mung bean sprout juice was 15%,the fermentation time was 3.5 h,and the inoculation amount was 4%.Under the conditions of this technology,the sour milk of mung bean juice had good tissue state,smooth and delicate taste,and had the unique flavor of mung bean and fermented milk.

green bean sauceyoghurttechnology

董双涛、李宝霞

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山西药科职业学院,山西太原 030031

绿豆芽浆汁 酸乳 工艺

2024

食品工程
山西省食品工业研究所

食品工程

影响因子:0.503
ISSN:1673-6044
年,卷(期):2024.(3)