双蛋白鹰嘴豆酸奶的研制
Development of Double Protein Chickpea Yogurt
周三九 1薛林燕1
作者信息
- 1. 许昌学院食品与药学院 河南省食品安全生物标识快检技术重点实验室,河南 许昌 461000
- 折叠
摘要
以鹰嘴豆豆浆、复原乳为主要原料,利用复合乳酸菌作为发酵剂研制双蛋白鹰嘴豆酸奶.根据单因素和正交试验确定了该酸奶的最佳工艺为:鹰嘴豆豆浆与复原乳的比例 1∶9,白砂糖添加量 8.8%,乳酸菌接种量 0.2%,发酵时间 6h,此时的酸奶口感细腻、质地均匀、酸味适中,不仅保留了传统酸奶的营养风味,同时融合了鹰嘴豆豆奶独特的香味.最后对该产品进行理化指标和乳酸菌数的测定,其结果为:蛋白质 2.75 g/100 g,脂肪 2.60 g/100g,酸度75°T,乳酸菌数 5.79×107 CFU/mL,均达到GB 19302-2010《食品安全国家标准 风味发酵乳》的要求.
Abstract
With chickpea milk and reconstituted milk as the main raw materials,the double protein chickpea yogurt was prepared by using compound Lactic acid bacteria as the starter culture.According to the single factor and orthogonal test,the optimum technology of this yogurt was determined as follows:the ratio of chickpea milk to reconstituted milk was 1∶9,the added amount of white granulated sugar was 8.8%,the inoculated amount of lactic acid bacteria was 0.2%,and the fermentation time was 6 h.At this time,the yogurt had a delicate taste,u-niform texture and moderate sour taste,which not only retained the nutritional flavor of traditional yogurt,but also integrated the unique fragrance of chickpea milk.Finally,the physicochemical indexes and the number of lactic acid bacteria of the finished product were determined.The results were as follows:the protein was 2.75 g/100 g,the fat was 2.60 g/100 g,the acidity was 75 °T,and the lactic acid bacteria number was 5.79×107 CFU/mL,all meet the requirements of GB 19302-2010 that Food Safety National Standard in flavor fermented milk.
关键词
双蛋白/鹰嘴豆酸奶/发酵/工艺Key words
double protein/chickpea yogurt/fermentation/technology引用本文复制引用
出版年
2024
NETL
NSTL
万方数据