| 富硒灵芝酸豆奶的研制 |
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| 引用本文： | 毛 健,马海乐. 富硒灵芝酸豆奶的研制[J]. 食品科学, 2009, 30(22): 406-411. DOI: 10.7506/spkx1002-6300-200922097 |
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| 作者姓名： | 毛 健 马海乐 |
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| 作者单位： | 1.江苏大学食品与生物工程学院 2. 江南大学食品学院 |
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| 基金项目： | 国家“863”计划项目(2007AA10Z346) |
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| 摘 要： | 以豆奶和富硒灵芝液为原料，研究一种发酵型酸豆乳饮料。从产品感官质量出发，采用响应面法确定合理的配方和生产工艺，并对产品质量进行评价。结果表明，富硒灵芝酸豆乳的最佳工艺参数为25℃条件下，以浓度为0.5% 的NaHCO3 浸泡黄豆8h，磨浆豆水比1:6，豆浆与牛奶以质量比3:1 混合，加入2% 葡萄糖、6.3% 蔗糖、5% 富硒灵芝液，接种量(保加利亚乳杆菌和嗜热链球菌比例为1:1 的混合菌种)为5%，42℃发酵6.1h，产品色泽均一、组织细腻、酸甜爽口、营养丰富。
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| 关 键 词： | 黄豆 酸豆奶 富硒灵芝 发酵 |
| 收稿时间： | 2009-10-23 |
Development of Selenium-enriched Ganoderma lucidum Yogurt |
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| MAO Jian,MA Hai-le. Development of Selenium-enriched Ganoderma lucidum Yogurt[J]. Food Science, 2009, 30(22): 406-411. DOI: 10.7506/spkx1002-6300-200922097 |
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| Authors: | MAO Jian MA Hai-le |
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| Affiliation: | 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China；2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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| Abstract: | Yogurt with selenium-enriched Ganoderma lucidum was developed using soybean and selenium- enriched Ganoderma lucidum as raw materials, and the yogurt fomula and processing parameters were optimized through response surface method. The optimum conditions were that soybeans were immersed in 0.5 % NaHCO3 solution for 8 h at 25 ℃, ground in 6 times of water, and then mixed with milk in proportion of 3:1. Glucose (2 %), sucrose (6.3 %) and concentrated liquid of selenium-enriched Ganoderma lucidum (5%) were added into the mixture, and inoculated with 5% of Lactobacillus bulgaricus and Streptococcus thermopgilus (1:1), and fermented at 42℃ for 6.1h. Thus the yogurt with selenium-enriched Ganoderma lucidum was produced. |
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| Keywords: | soybean soybean milk yogurt selenium-enriched Ganoderma lucidum fermentation |
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