发酵豆芽乳饮料加工工艺条件优化  

Preparation of Fermented Bean Sprout Milk Drink

作　　者：崔蕊静[1] 肖念新[2] 杜彬[3] 

机构地区：[1]河北科技师范学院食品工程系,昌黎066600 [2]河北科技师范学院机械电子系,昌黎066600 [3]河北科技师范学院分析测试中心,昌黎066600

出　　处：《中国粮油学报》2009年第4期138-143,共6页Journal of the Chinese Cereals and Oils Association

基　　金：秦皇岛市科技局项目(2002-62)

摘　　要：以大豆为原料,加2.5倍含0.3%NaHCO3的水30℃浸泡8 h,发芽3 d后经杀酶钝化、磨浆、杀菌等处理,制成氨基氮和VC含量丰富豆芽乳。豆芽乳中接种驯化的乳酸菌进行乳酸发酵,结果表明,豆芽水比为1∶10制成的豆芽乳中,加入20%牛乳、8%蔗糖、0.3%豆奶复合稳定剂、接种量4%,39℃条件下发酵6 h,制成的酸豆奶风味独特,富有清香味,营养丰富,色泽近似酸牛奶,是一种优良的功能性乳制品。Soybean was soaked with 2.5 times water containing 0.3 % NaHC03 at 30 ℃ for 8 h. After sprouting for 3 d, enzyme deactivation, paste grinding and sterilization were done, and then a kind of bean sprout milk rich in amino nitrogen and VC was prepared. The bean sprout milk was inoculated with laetobaeillus and lactic acid ferment was carried out. Results show an unique sour fermented bean curd ean be made with the following parameters： ratio of bean sprout milk to water 1 ： 10, adding milk 20%, sucrose 8%, compound stabilizer 0.3%, inoculation dose 4%, fermented at 39 ℃ for 6 h. The sour fermented bean curd has unique flavor and sour milk color, and is nutrimental; it is also a fine functional dairy product.

关 键 词：大豆 发芽 豆芽乳 发酵 酸豆芽乳 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]