双歧绿豆乳果冻的研制  

Study on Jelly of Lactobacillus Bifidus Green Beans Milk

作　　者：张钟[1] 区政辉 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000

出　　处：《饮料工业》2014年第5期19-22,26,共5页Beverage Industry

基　　金：茂名市科技计划项目(2011B01019)

摘　　要：实验以绿豆、魔芋粉、卡拉胶、脱脂奶粉为主要原料,采用正交试验方法探讨双歧绿豆乳果冻的最佳配方。结果表明:双歧绿豆乳果冻的最佳配方为:奶粉质量分数为2%,凝胶剂质量分数为0.8%(魔芋粉与卡拉胶两者的配比为7∶3),总糖质量分数为14%,柠檬酸质量分数为0.12%。利用该配方生产的双歧绿豆乳果冻,具有双歧乳独有的功效和香味,口感爽滑,酸甜适度,富有弹性,冻体完整,是一种新型发酵型天然营养果冻。The optimum formula of Bifidobacterium mung bean milk jelly was optimized by method of orthogonal test with mung bean, konjac powder, carrageenan, skimmed milk powder as main raw materials.The results showed that： the best formula of bifidobacterium mung bean milk jelly was： milk powder mass fraction 2%, the gel agent mass fraction 0.8% （two of konjak powder and carrageenan ratio is 7 ： 3）, total sugar content 14%, and citric acid mass fraction 0.12%. The bifidobacterium mung bean milk jelly produced by this formula has unique bifidobacterium milk efficiency and flavor. It is a new type of fermentation natural nutrient jelly with smooth taste, moderate sweet and sour, rich of flexibility and complete frozen body.

关 键 词：绿豆 双歧杆菌 乳酸菌 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]