乳酸菌发酵酸黑豆浆的研究  

Study on Black Soybean Yogurt

作　　者：赵为[1,2] 宋金春[1] 王晓红[2] 

机构地区：[1]武汉大学药学院,湖北武汉430072 [2]武汉生物工程学院制药工程系,湖北武汉430415

出　　处：《乳业科学与技术》2010年第2期81-84,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：武汉生物工程学院校基金资助项目(200705)

摘　　要：以乳酸菌发酵剂发酵黑豆浆,初步确定乳化剂和稳定剂添加量均为0.2%;采用L9(34)正交试验,试验结果表明:以黑豆浆为基料,添加白砂糖13%,接种量8%,在42℃下乳酸菌发酵3h,制得酸黑豆浆营养丰富,口感好。A new type of yogurt was developed by using black soybean as main raw materials. The processing parameter was determined by means of orthogonal experimental design L9 （3^4） and then optimum combination was screened. The results showed that the product of black soybean yogurt was good in colour, smell and flavor under fermentation at 42 ℃, 3 h, 13 % sucrose and 8 % fermented agent to black soybean milk.

关 键 词：黑豆浆 乳酸菌发酵剂 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]