黑豆酸奶的生产工艺研究

为了充分利用黑豆，同时增加酸奶的品种，以黑豆和牛奶为主要原料，经灭酶、浸泡、磨浆、调配、杀菌和发酵制成黑豆酸奶。经实验确定其最佳工艺条件：接种量为3％、黑豆乳与牛乳配比为3：1、发酵时间为8h、发酵温度为42℃。产品不仅既有普通酸奶特有的风味和营养价值，而且还具有双重保健作用。

Study on the production technology of yoghurt with black bean

Black bean can be used to widen the yoghurt variety. With black bean and milk as main materials,after a whole process of sterilizing enzyme, immersion, refining, blending, sterilization and fermentation, the black bean yoghurt was produced. With experiment, the optimal conditions were set as the followings：inoculation amount 3%, ratio of black bean liquid to milk 3： 1, fermenting time 8 h, fermenting temperature 42℃. Enjoying both the flavor and the nutrition of yoghurt, the final product also has double health - care function.