| 凝固型鹰嘴豆酸乳的发酵工艺研究 |
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| 引用本文： | 傅樱花,张富春. 凝固型鹰嘴豆酸乳的发酵工艺研究[J]. 食品与发酵工业, 2008, 34(9) |
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| 作者姓名： | 傅樱花 张富春 |
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| 作者单位： | 新疆生物资源基因工程重点实验室,新疆大学生命科学与技术学院,新疆乌鲁木齐,830046 |
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| 基金项目： | 新疆维吾尔族自治区动物学重点学科资助项目 |
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| 摘 要： | 以鹰嘴豆和复原乳为主要原料,通过保加利亚乳杆菌和嗜热链球菌发酵得到鹰嘴豆酸奶。结果表明:膨胀鹰嘴豆以6倍质量的水进行磨浆,再与复原乳以1∶1混合,通过保加利亚乳杆菌和嗜热链球菌1∶1混合发酵,接种量6%,加糖量5%,发酵温度42℃,发酵时间6～7 h。
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| 关 键 词： | 凝固型 鹰嘴豆 酸乳 发酵工艺 |
Study on Fermented Processing of Solidifying Chickpea Yoghurt |
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| Fu Yinghua,Zhang Fuchun. Study on Fermented Processing of Solidifying Chickpea Yoghurt[J]. Food and Fermentation Industries, 2008, 34(9) |
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| Authors: | Fu Yinghua Zhang Fuchun |
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| Abstract: | The objective of the study was to optimize the fermentation process for chickpea yogurt.Lactobacillus bulgaricus and Streptococcus thermophilus was determined appropriate for the chickenpea yogurt fermentation.The optimum process conditions were: swollen chickpea and water ratio 1∶6 to obtain chickpea slurry then mixed with restituted milk at 1∶1 ratio,Lactobacillus bulgaricus and Streptococcus thermophilus 1∶1,inoculation size dose 6%,sugar 5%,fermentation at 42℃ for 6~7h. |
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| Keywords: | solidifying chickpea yoghurt fermentation processing |
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