豆汁的加工工艺研究  

Research on processing technology of Douzhir

作　　者：卢晓丹[1,2] 张敏[1,2] 

机构地区：[1]食品添加剂与配料北京高校工程研究中心北京工商大学,北京100048 [2]北京市食品风味化学重点实验室北京工商大学,北京100048

出　　处：《食品工业科技》2014年第3期266-270,311,共6页Science and Technology of Food Industry

基　　金：国家十二五科技支撑计划项目(2012BAD34B05)

摘　　要：以绿豆为原料,选取加水比例、加菌量、发酵时间3个因素,采用单因素和正交实验获得豆汁最佳工艺参数,为今后豆汁产品的生产提供参考。研究结果表明,在豆水比1∶10,加菌量1.676×107CFU/mL,发酵时间24h的条件下,豆汁的可溶性固形物达到1.002%,酸度为10.92g/kg,微生物浓度7.38×107CFU/mL,可溶性蛋白质含量达40.104g/L。Soybean was chosen as raw material, while water proportion, bacteria concentration and fermentation time as factors. The single factor and orthogonal tests were used to provide references for the production of Douzhir.The results showed that the content of soluble solid substance was 1.002% ,the acidity was 10.92g/kg,the bacteria concentration was 7.38 × 107CFU/mL, and the content of soluble protein was 40.104g/L in the following condition.water propotion of I：10, bacteria concentration of 1.676 × 107CFU/mL, and fermentation time of 24h.

关 键 词：豆汁 生产工艺 乳酸发酵 营养保健 

分 类 号：TS201.2[轻工技术与工程—食品科学]