绿豆酸奶冰淇淋的研制  

Development of mung bean yogurt ice cream

作　　者：郭立格[1] 

机构地区：[1]河北大学生命科学学院,河北保定071002

出　　处：《食品工业科技》2007年第5期162-164,共3页Science and Technology of Food Industry

摘　　要：以绿豆和奶粉为主要原料,将嗜热链球菌和保加利亚乳酸杆菌按1∶1的比例混合发酵后加工制成冰淇淋。以正交实验得出最佳的绿豆酸奶发酵条件为绿豆汁含量25%、蔗糖含量6%、接种量5%、发酵温度为40℃,发酵时间6h;最佳绿豆酸奶冰淇淋配方为绿豆酸奶加量为25%,绿豆汁含量为2%,人造奶油加量为6%,白砂糖加量为10%,耐酸羧甲基纤维素钠(CMC)0.15%、黄胶原0.03%、刺槐豆胶0.02%和单甘酯0.2%。Mung bean yogurt was made by using milk and mung bean juice as main raw material, through inoculating with the mixture of Str. Themophilus and L. Bulgaricus （1：1）. Then, the mung bean yogurt ice cream was prepared by the mung bean yogurt. By the method of orthogonal test, the results revealed that the best component of the mung bean yogurt was decided： mung bean juice 25%, saccharose 6%, inoculation was 5%. The ferment last to 6 hours at 40℃, and that the best component of the mung bean yogurt ice cream was decided： the mung bean yogurt 25%, butterine 6% ,mung bean juice 2%, suge 10%, CMC 0.15%, xanthan gum 0.03%, locust bean gum 0.02, glycerin monostearate 0.2%, and some essence.

关 键 词：绿豆汁 发酵 酸奶 冰淇淋 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]