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富硒灵芝酸豆奶的研制
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
作者姓名:毛 健  马海乐
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
基金项目:国家“863”计划项目(2007AA10Z346)
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。

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
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
Authors:MAO Jian  MA Hai-le
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
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.
Keywords:soybean  soybean milk yogurt  selenium-enriched Ganoderma lucidum  fermentation  
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