发酵型薏米酸豆奶的研制  

Study on femented coix lacryma-jobi soybean yoghurt

作　　者：黄卫文[1] 王俊[1] 李安平[1] 李忠海[1] 

机构地区：[1]中南林业科技大学,湖南长沙410004

出　　处：《食品与机械》2009年第4期121-123,共3页Food and Machinery

基　　金：科技部863重点项目(编号:2008AA10080)

摘　　要：以薏米、大豆、全脂奶粉、白糖为原料,研制发酵薏米酸豆奶。对薏米提取液、大豆除腥、菌种驯化工艺和影响薏米酸豆奶的风味、口感、稳定性的因素等进行研究。由正交试验确定了最佳发酵条件:m(大豆)∶m(薏米)∶m(全脂奶粉)=10∶2.5∶1.0(W∶W),接种量4%、乳化稳定剂0.15%、白糖8%、发酵时间5 h。Taking coix lacryma--jobi, beans, whole milk powder, and white sugar as raw materials, solidified coix lacryma-jobi soybean yoghurt could be processed by applying the technology discussed in this paper. The processing technology of coix laeryma-jobi fluid preparation, raw soybean flavor removing, laetobacillus domestication, and the effects on flavor, taste, stability of coix laeryma-jobi soybean yoghurt were studied. By the orthogonal experiment, that the optimal fermentation conditions were adding inoculation rate 4% , emulsion stabilizer 0.15%, white sugar 8% and fermentation time 5 hrs, and the ratio of raw materials, i. e. , soybean, coix lacryma-jobi and whole milk powder is 10 ： 2.5 ：1（W ： W）.

关 键 词：薏米 酸豆奶 菌种驯化 乳酸菌发酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS252.54[轻工技术与工程—食品科学与工程]