红豆酸奶的研制  

Study on adzuki bean yogurt beverage

作　　者：孔青[1] 代志强[1] 周伟[1] 王艳[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国酿造》2009年第2期179-181,共3页China Brewing

摘　　要：以红豆和脱脂奶为原料,发酵生产益生菌红豆酸奶,得到一种新型的酸乳蛋白食品。以益生菌菌数、蛋白质含量、滴定酸度、糖分含量等为考察指标,实验结果表明,红豆酸奶原料的最佳配兑比例为红豆奶:10%脱脂牛奶=6:4(v/v),嗜热链球菌:青春双歧杆菌=1:2(v/v);调配配方为蔗糖添加量为7%,稳定剂为0.2%海藻酸钠和0.2%CMC。A kind of probiotic yogurt beverage was obtained using adzuki bean and skimmed milk as raw materials, which not only had high nutritional value, but also reduced the production cost. The quantity of probioties, protein content, acidity and sugar content were applied as the standards, the optimal composition of product were obtained as followed： the ratio of adzuld bean milk and the skimmed milk was 6：4 （v/v）, the ratio of Streptococcus thermophilus and Bifidobacterium adolescentis was 1：2 （v/v）. 7% sucrose was added into the beverage, and 0.2% C6H7O8Na and 0.2% CMC were used as the stabilizers.

关 键 词：酸奶 益生菌 红豆 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]