白扁豆酸奶的研制  

STUDIES ON PREPARATION OF DOLICHOS LABLAB YOGURT

作　　者：房健[1] 李朝霞[1] 陈洪兴[1] 

机构地区：[1]盐城工学院食品科学与工程系,江苏盐城224003

出　　处：《食品研究与开发》2006年第11期120-122,共3页Food Research and Development

摘　　要：以白扁豆和鲜牛奶为原料,制作白扁豆酸奶。结果表明:白扁豆经100℃烘烤1.5h,再用温水浸泡,打浆后,用中温α-淀粉酶将其中的淀粉降解,得到的白扁豆乳与鲜牛奶以2∶10(v/v)混合,加入6%的蔗糖和0.2%的海藻酸丙二醇酯(PGA),接入4%的嗜热链球菌和保加利亚乳杆菌(1∶1)混合菌种,在42℃发酵4h,最后放于冰箱(0℃～5℃)中冷藏16h,可制得优质白扁豆酸奶。The optimum parameters for manufacture of Dolichos Lablab yogurt were determined. The results showed that the good quality Dolichos Lablab yogurt could be produced by this process： Dolichos Lablab was roasted for 1.5 h at 100 ℃, then was macerated and crushed into the slurry which was hydrolyzed later by α-amylase, and the thick liquid of hydrolysate was mixed into fresh milk in the proportion of 2：10 （v/v）, added 6 % sucrose and 0.2 % PGA, inoculated with bacterium bulgaricum and streptococcus thermophilus （1：1） by 4 %, finally the mixture was fermented for 4 h at 42 ℃ and refrigerated for 16 h at 0 ℃-5 ℃.

关 键 词：白扁豆 鲜牛奶 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]