黑木耳发酵豆奶的研制  

Development of Jew's-ear soy-milk yoghurt

作　　者：杨飞芸[1] 杨洋[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《中国酿造》2011年第11期199-201,共3页China Brewing

基　　金：国家自然科学青年科学基金项目(30800861)

摘　　要：该试验以黑木耳和大豆为主要原料,利用乳酸菌发酵剂进行发酵,通过单因素和正交试验得出黑木耳发酵豆奶的最佳生产工艺和配方。结果表明,在70℃、1h的条件下,黑木耳∶水为1∶40时,浸提黑木耳效果最佳。黑木耳发酵豆奶的最佳配方是:制备豆浆时豆水比为1∶14;蔗糖添加量为9%;黑木耳浸提液:豆浆为1∶4;发酵剂接种量为3%,38℃发酵6h;海藻酸钠的添加量为0.03%。Using Jew＇ s-ear extraction and soybean as main materials, Jew＇ s-ear soy yoghttrt was produced by the fermentation of lactic acid bacteria. The optimal production conditions and formula were determined by single-factor and orthogonal tests. The results showed that the optimal extraction conditions of Jew＇ s-ear were： ratio of Jew＇ s-ear and water 1：40, temperature 70℃ and time lh. The optimal formula and production conditions of Jew＇s-ear soy yoghurt were： ratio of Jew＇ s-ear extraction and soymilk 1：4, starter 3%, sodium alginate 0.03%, fermentation temperature 38℃ and fer- mentation time 6h. And the optimal conditions for soymilk preparation were： ratio of soybean and water 1：14 and sucrose 9%.

关 键 词：黑木耳 豆奶 发酵 工艺条件 配方 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]