速溶绿豆酸奶制作工艺的研究  

Preparation of Instant Mung Bean Yogurt

作　　者：王玉荣[1] 周家萍[1] 班昭[1] 蒿露[1] 吴勃[1] 王昌禄[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：《安徽农业科学》2008年第31期13846-13846,13856,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究速溶绿豆酸奶生产工艺和产品特性。[方法]以优质绿豆为主要原料,经浸泡、去皮磨浆、糖化、过滤、乳酸菌发酵、调配均质和真空冷冻干燥等生产工艺制成速溶绿豆酸奶粉。[结果]速溶绿豆酸奶乳酸菌含量≥108cfu/g,酸度80°T,蛋白质含量25%～30%,水分≤5.0%,脂肪0.3%～1.0%。复溶后产品稳定,不分层,无沉淀。品尝评定认为,该产品具有绿豆乳香味和乳酸发酵风味,口感细腻,无异味,香气浓郁、酸甜爽口。[结论]速溶绿豆酸奶复溶性好,含有一定量的乳酸菌活菌,具有绿豆和乳酸菌的双重保健作用;冷冻干燥工艺提高了该产品的保质期,且食用方便。[Objective] The aim of the research was to study the process and product characteristic of instant mung bean yogurt.[Method] With good mung bean as tested material,they were prepared into the instant mung bean yogurt after they were dunked,grinded,saccharified,filtrated,fermented by lactic acid bacteria,blended,homogenized and vacuum dry freezing etc.[Result] The living cell count of lactic acid bacteria in the instant mung bean yogurt was ≥108 cfu/g,the acidity was 80 °T,the protein was 25%-30%,the water was ≤5.0% and the fat was 0.3%-1.0%.The instant bean yogurt had good stability without delamination and precipitating after it was diluted in water.The dedustagion evaluation showed that this product had the frankincense smaell of mung bean and the flavor of lactic acid fermentation,with exquisite taste,no peculiar smell, thick aroma and sour and sweet taste.[Conclusion]The product had good quick solubility and had some living cell of lactic acid bacteria,showing both health function in mung bean and lactobacillus.The vacuum freeze drying technology could prolong the shelf life of the product and make it convenient to eat.

关 键 词：速溶 绿豆 乳酸菌 发酵 酸奶:真空冷冻干燥 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]