| 黑豆混合酸乳的研制 |
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| 引用本文： | 郑丽娜,张天琪,赵越,张建新.黑豆混合酸乳的研制[J].农产品加工．学刊,2005(4):41-42,45. |
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| 作者姓名： | 郑丽娜 张天琪 赵越 张建新 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 以黑豆和鲜牛乳为主要原料,黑豆经浸泡、磨浆、灭酶、调配、杀菌和发酵而成黑豆酸乳。确定的最佳发酵条件为:白砂糖80gL,豆浆∶鲜奶(质量比)=60∶40,接种量30gL,发酵温度44℃。
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| 关 键 词： | 黑豆 酸乳 发酵 |
| 文章编号： | 1671-9646（2005）04-0041-02 |
| 收稿时间： | 2005-07-20 |
| 修稿时间： | 2005年7月20日 |
Research on Black-soybean Mixed Yoghurt |
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| Zheng Lina,Zhang Tianqi,Zhao Yue,Zhang Jianxin.Research on Black-soybean Mixed Yoghurt[J].Nongchanpin Jlagong.Xuekan,2005(4):41-42,45. |
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| Authors: | Zheng Lina Zhang Tianqi Zhao Yue Zhang Jianxin |
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| Abstract: | Using black-soybean and milk as the main materials,the black-soybean yoghurt was produced by marinating,plasm-grinding,destroying enzyme,adjusting,sterilizing and fermenting. The optimal fermenting conditions include 80 g L sugar,60 ∶ 40 mass ratio of soybean and milk 30 g L inoculated quantity and 44 ℃ for fermentation. |
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| Keywords: | black-soybean yoghurt fermentation |
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