摘要
以黑豆、牛奶为主要原料,黑豆经灭酶、浸泡、磨浆、调配、杀菌、发酵而成黑豆酸奶.确定的最佳配方为:白砂糖80g·L-1+豆浆、牛奶质量比60∶40+羧甲基纤维素(CMC)1g·L-1+明胶0.5g·L-1+接种量50g·L-1,发酵温度44℃.
Using black bean and milk as the main material,the black bean yoghourt was produced by destroying enzyme,marinating,plasmgrinding,adjusting, sterilizing,and fermentingThe best ingredients include 80 g·L-1 sugar,60∶40 mass ratio of soybean and milk,1 g·L-1 CMC+05 g·L-1 gluten+50 g·L-1 inoculated quantity,and 44℃ for fermentation
出处
《河南农业大学学报》
CAS
CSCD
2002年第4期367-369,386,共4页
Journal of Henan Agricultural University
关键词
黑豆酸奶
生产技术
配方
原料
black bean
yoghourt
production technology
