| 桑叶花生大豆复合乳酸发酵饮料的研制 |
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| 引用本文： | 宋喜云.桑叶花生大豆复合乳酸发酵饮料的研制[J].中国酿造,2014(12):159-162. |
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| 作者姓名： | 宋喜云 |
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| 作者单位： | 潍坊职业学院; |
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| 基金项目： | 山东潍坊市蚕桑产品深加工工程技术研究中心基金项目《天然桑叶黄酮提取及功能食品的研发应用》 |
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| 摘 要： | 以桑叶、花生和大豆为主要原料,利用乳酸发酵剂进行发酵,通过单因素和正交试验得出桑叶花生大豆复合乳酸饮料的最佳生产工艺和配方为桑叶浆∶花生浆∶豆浆0.3：1：1,接种量4％,发酵温度42℃,发酵时间6h,此条件下的产品组织状态均匀,稳定性良好.
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| 关 键 词： | 桑叶 花生乳 豆乳 乳酸发酵 工艺条件 配方 |
Development of mulberry leaf,peanut and soybean compound beverage fermented by lactic acid bacteria |
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| SONG Xiyun.Development of mulberry leaf,peanut and soybean compound beverage fermented by lactic acid bacteria[J].China Brewing,2014(12):159-162. |
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| Authors: | SONG Xiyun |
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| Affiliation: | SONG Xiyun(Weifang Vocational College, Weifang 261041, China) |
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| Abstract: | Using mulberry leaf,peanut and soybean as main raw materials,lactic acid bacteria as fermentation starter,the optimal production technology and formula of mulberry leaf-peanut-soybean compound beverage were optimized through single factor and orthogonal experiment.The results showed that the optimal technology and formula was mulberry pulp ∶ peanut pulp ∶ soybean milk 0.3∶1∶1,inoculum 4％,fermentation temperature 42 ℃,time 6 h.Under this condition,the product was in good state with good stability. |
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| Keywords: | mulberry leaf peanut milk soybean milk lactic acid fermentation technological condition formula |
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