无糖发酵红豆乳工艺条件的优化研究  

Optimization on technique of the fermented sugar-free red bean milk

作　　者：韩剑骄 双全[1] 王丽[1] 董英丽[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2016年第3期82-86,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31460443)

摘　　要：通过单因素和正交实验来确定无糖发酵红豆乳的最佳工艺条件,并对其稳定性进行探讨。结果表明,无糖发酵红豆乳的最佳工艺条件为:红豆乳浓度为5%、赤藓糖醇添加量为1.5%、接种量为4%、发酵时间为16 h,在此条件下,发酵红豆乳的游离氨基氮含量可达到1.574 mmol/L,感官评分为86分。发酵红豆乳中添加0.10%的复合稳定剂(果胶:CMC为1:1)时其离心率最小,稳定效果最好。In this paper,the optimizing technique of the fermented sugar-free red bean milk were decided by the single factor experiment and the orthogonal experiment and the stability of the fermented sugarfree red bean milk was also discussed.The results showed that when the concentration of red bean milk was 5%,the addition of erythritol was 1.5%,the inculum of the bacteria was 4%,the fermentation time was 16 h,the content of the free amino nitrogen in fermented milk could achieve to 1.574 mmol/L and the sensory evaluation score was 86.And when the 0.10% complex stabilizer（pectin：CMC was 1：1） was added in the fermented sugar-free red bean milk,it could have the the minimum eccentricity and the best stabilizing effect.

关 键 词：红豆乳 无糖发酵 工艺条件 感官评价 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]