速溶绿豆酸奶的研制  

Research on instant mung bean yogurt

作　　者：王玉荣[1] 周家萍[1] 班昭[1] 蒿露[1] 吴勃[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《饮料工业》2008年第10期21-23,共3页Beverage Industry

摘　　要：选取优质绿豆,通过浸泡、磨浆、耐高温a蛳淀粉酶酶解、过滤制备绿豆浆。绿豆浆接种乳酸菌发酵制得绿豆酸奶。发酵后的绿豆酸乳加入0.2%的藻酸丙二醇脂、0.2%的羧甲基纤维素钠、0.6%的单甘酯、3%海藻糖后高压均质,均质后真空冷冻干燥制成速溶绿豆酸奶粉。产品复溶性好,具有绿豆和乳酸菌的双重保健作用;冷冻干燥工艺提高了产品的保质期,而且食用方便。The process of instant mung bean yogurt was studied in this article. High-quality mung bean was soaked, ground, hydrolyzed with high-temperature-resistant a-amylase and filtered to give mung bean juice, which was in turn fermented with Lactobacillus to obtain mung bean yogurt. The fermented yogurt was mixed with PGA 0.2%, CMC-Na 0.2%, monosterin 0.6% and fucose 3%, and subjected to high-pressure homogenization and vacuum freeze-drying to produce instant mung bean yogurt powder. Featured by good quick solubility, the product has health functions of both mung bean and Lactobacillus. With the vacuum freeze-drying technology, it has longer quality-guaranteed period and better edible convenience.

关 键 词：速溶 绿豆 乳酸菌 发酵 酸奶 真空冷冻干燥 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS278[轻工技术与工程—食品科学与工程]