| 绿豆乳酸菌饮料稳定性的研究 |
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| 引用本文： | 张远征,王柏琴.绿豆乳酸菌饮料稳定性的研究[J].食品与发酵工业,1996(5):36-39. |
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| 作者姓名： | 张远征 王柏琴 |
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| 作者单位： | 河北农业大学食品科学系，中国食品发酵工业研究所，北京农业大学食品科学系 |
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| 摘 要： | 本文从绿豆淀粉的糖化、饮料的均质和添加稳定剂等三个方面对绿豆乳酸菌饮料的稳定性进行了研究。实验选用的α－淀粉酶的最适ｐＨ值为６．５～７．０，最适底物浓度为３０％，最佳糖化条件为７０℃、１００ｍｉｎ。绿豆乳酸菌饮料的最佳稳定条件是：ＰＧＡ添加量０．２％；ＣＭＣ添加量０．２％；发酵豆乳的终点ｐＨ值为４．１～４．２；豆乳浓度为１∶１０；２０ＭＰａ压力下均质两遍。
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| 关 键 词： | 绿豆，乳酸菌饮料，稳定性 |
Study on the Stability of the Lactic acid Fermented Beverage of Mung Bean |
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| Zhang Yuanzheng.Study on the Stability of the Lactic acid Fermented Beverage of Mung Bean[J].Food and Fermentation Industries,1996(5):36-39. |
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| Authors: | Zhang Yuanzheng |
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| Abstract: | The stability of the lactic acid fermented beverage of mung bean was researched in three aspects,which contain saccharifying mungbean starch,homogenizing the beverage and adding stabilizer.The optimum conditions for a stable beverage are 0.2% PGA,0.2% CMC,PH-value of 4.0～4.2,the mung bean concentration of 1:10 and homogenizing under 20mpa in twice. |
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| Keywords: | Mung bean Lactic acid fermented beverage Stability |
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