| 凝固型绿豆酸奶的研制 |
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| 引用本文： | 李海燕,乔成亚,刘振民,龚广予,梅芳,孙卓.凝固型绿豆酸奶的研制[J].中国酿造,2013,32(12):141-144. |
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| 作者姓名： | 李海燕 乔成亚 刘振民 龚广予 梅芳 孙卓 |
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| 作者单位： | 1.光明乳业股份有限公司乳业研究院华北研究所，北京101300；
2.乳业生物技术国家重点实验室上海乳业生物工程技术研究中心，上海200436 |
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| 基金项目： | 国家“十二五”科技支撑计划课题（2012BAD28B07） |
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| 摘 要： | 以鲜牛奶、绿豆粉和白砂糖为主要原料，以变性淀粉、琼脂为稳定剂，通过对不同配方及工艺条件进行正交试验，确定了凝固型绿豆酸奶的最佳工艺和配方。结果表明，当蔗糖含量为8%，绿豆粉为1.5%，变性淀粉为0.8%，琼脂为0.15%，发酵温度为42℃，制作的凝固型绿豆酸奶品质最佳。
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| 关 键 词： | 凝固型酸奶 绿豆粉 加工工艺 乳酸菌 |
Development of set yoghurt with mung bean |
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| LI Haiyan;QIAO Chengya;LIU Zhenmin;GONG Guangyu;MEI Fang;SUN Zhuo.Development of set yoghurt with mung bean[J].China Brewing,2013,32(12):141-144. |
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| Authors: | LI Haiyan;QIAO Chengya;LIU Zhenmin;GONG Guangyu;MEI Fang;SUN Zhuo |
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| Affiliation: | 1.North China Research Institute, Dairy Research Institute, Bright Dairy & Food Co., Ltd. Beijing 101300, China；
2. State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China |
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| Abstract: | Using fresh milk,mung bean powder and sugar as main materials,with modified starch and agar as stabilizer,through the different processing conditions for orthogonal test,the optimal parameters and formula of set yoghurt were determined.The high quality of the set yoghurt was produced with the following conditions：sugar content 8％,mung bean 1.5％,modified starch 8％,agar 0.15％,fermentation temperature 42℃. |
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| Keywords: | set yoghurt mung bean processing technology lactic acid bacteria |
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