绿豆蜂蜜营养保健酸奶的研制  

Preparation of the healthy and nutritious yoghourt with mung-bean and honey

作　　者：杨利[1] 刘亚龙[2] 孙建华[1] 吕长鑫[1] 

机构地区：[1]渤海大学生物与食品科学学院,锦州121013 [2]西北农林科技大学生命科学学院,杨凌712100

出　　处：《食品科技》2006年第1期82-84,共3页Food Science and Technology

摘　　要：以绿豆、蜂蜜和鲜牛奶为主要原料研制绿豆蜂蜜保健酸奶的最适配方。结果表明,绿豆浆与鲜牛奶以13∶(v/v)的比例混合,加5%的蜂蜜、4%～5%的蔗糖、0.1%的琼脂,按3%的接种量接入保加利亚乳杆菌和嗜热链球菌(1.2∶1),在42℃下发酵3h,可以制得优质绿豆蜂蜜保健酸奶。The optimal prescription of the healthy and nutritious yoghourt with mung-bean, honey and fresh milk was studied. The result showed that the good quality healthy and nutritious yoghourt with mung-bean, honey and fresh milk could be produced when the mung-bean thick liquid was mixed into fresh milk in the proportion of 1：3（v/v）, added 4%-5% sucrose, 5% honey, 0.1% agar, then inoculated with bacterium bulgaricum and streptococcus thermophilus（1.2：1） by 3%, and was fermented for 3h at 42℃.

关 键 词：绿豆 蜂蜜 营养保健酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]