红小豆双歧杆菌发酵保健饮料生产工艺的研究  

Processing Techniques of Vigna Angularis Health Drinks Fermented with Bifidobacteria

作　　者：梁永海[1] 李凤林[1] 庄威 张丽丽[1] 

机构地区：[1]吉林农业科技学院生物工程系,吉林市132109 [2]吉林省磐石市农业技术推广中心,吉林磐石132300

出　　处：《冷饮与速冻食品工业》2005年第4期18-20,共3页Beverage & Fast Frozen Food Industry

摘　　要：以红小豆为主要原料,经淀粉糖化后进行调制,接种源自婴儿体内的双歧杆菌进行前发酵,然后再用嗜热链球菌与保加利亚乳杆菌的混合发酵剂进行后发酵,配合调配后获得发酵饮料。在实验中,通过正交试验等方法进行优化,确定出最佳配方和工艺条件。A Vigna angular health drink was developed with Vigna angularis. Vigna angular were mixed with other ingredients after enzymatic hydrolysis with amylase and pre-fermented by Bifidobacteria, and then S. thermophilus and L. bulgaricus were used for further fermentation. Orthogonal experiment was used to establish the optimum parameters related to the product preparation.

关 键 词：双歧杆菌 红小豆 糖化 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]