黑木耳乳酸发酵酸豆奶的研制

以黑木耳和大豆为主要原料,利用乳酸发酵,制得具有黑木耳营养价值和大豆有益成分的黑木耳乳酸发酵酸豆奶。运用正交试验探讨了黑木耳汁的制备、豆浆制备时的豆水比、黑木耳酸豆奶乳酸发酵和调配工艺条件及其复配稳定剂的选择。确定了最佳的工艺条件,即黑木耳汁制备的条件为浸泡时间60min,浸泡温度70℃,打浆时料水比1∶100。豆浆制备时打浆时豆水比1∶10;调配工艺中黑木耳汁与豆浆比例为40∶60,发酵时间5h,发酵剂接菌量4%,白砂糖7%;稳定剂配方明胶0.06%,羧甲基纤维素0.15%,海藻酸钠0.05%。

Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria

Using Auricularia auricula and soybean as raw material,lactic acid bacteria as starter,a kind of A.auricula soybean yogurt was prepared with fungi nutritional value and soybean beneficial ingredients.The optimal production conditions of A.auricula juice preparation,the ratio of soybean and water,the technology processing conditions of A.auricula soybean yogurt and the choice of compound stabilizer were determined by orthogonal tests.The optimal process conditions were determined as follows：A.auricula soaking time 60 min,soaking temperature 70℃,material to water ratio 1∶100,soybean to water ratio 1∶10,A.auricula juice to soybean milk ratio 40∶ 60,fermentation time 5 h,starter inoculums 4％,sugar 7％.The optimum formula of stabilizer was gelatin 0.06％,CMC 0.15％,and sodium alginate 0.05％.