包菜-黄豆复合发酵保健饮料的研制  

Production of compound health beverage made from cabbage and soybean

作　　者：黄德娟[1,2] 雷春华[2] 许剑平[2,3] 张红英[2] 黄德超[2,3] 张经强[2] 

机构地区：[1]核资源与环境省部共建国家重点实验室培育基地东华理工大学,江西南昌330013 [2]东华理工大学化学生物与材料学院,江西抚州344000 [3]东华理工大学放射性地质与勘探技术国防重点学科实验室,江西抚州344000

出　　处：《中国酿造》2011年第6期199-201,共3页China Brewing

基　　金：江西省教育厅科技基金项目(GJJ08311);江西省抚州市科技局基金项目(抚财教[2008]85号文件);江西省抚州市科技局基金项目(抚财教[2010]85号文件)

摘　　要：以包菜和黄豆为主要原料,通过乳酸菌发酵研制出集包菜和黄豆营养于一体的新型发酵保健饮料。采用正交试验筛选出最佳发酵条件:豆浆与包菜汁最佳配比为1∶3,发酵时间24h,接种量8%,乳糖加入量1.25%。复合发酵保健饮料的最佳配方为100mL发酵饮料中加入8g蔗糖、0.25g果胶和0.5g CMC-Na时,饮料口感适中且营养丰富。Using cabbage and soybean as main materials, a kind of compound health beverage from cabbage and soybean was produced by Lactobacillus fermentation. The optimum fermentation conditions were obtained by orthogonal experiments as follows： fermentation time 24h, inoculum 8% and lactose 1.25%. The optimal formula of compound health beverage was obtained by orthogonal experiments as follows： sugar 8g, pectin 0.25g and CMC-Na 0.Sg in 100ml fermented beverage. The product was nutritious and tastes good.

关 键 词：黄豆 包菜 发酵饮料 

分 类 号：TS261.4[轻工技术与工程—发酵工程]