花生芽大豆芽复合酸乳的工艺  

The Technology of Peanut Sprouts and Bean Sprouts Complex Yoghurt

作　　者：王芳 冯冲 李晓静 刘明月 WANG Fang;FENG Chong;LI Xiaojing;UU Mingyue(Zhengzhou Institute of Technology,Zhengzhou 450044)

机构地区：[1]郑州工程技术学院,郑州450044

出　　处：《食品工业》2021年第6期220-224,共5页The Food Industry

基　　金：郑州工程技术学院实验室开放项目(20190318)。

摘　　要：该研究以花生芽和大豆芽为原料,旨在得到一种营养丰富的复合酸乳。花生芽和大豆芽按不同的比例进行混合,通过乳酸菌发酵制作复合酸乳。通过花生芽与大豆芽质量比、芽量与水的质量比、糖的添加量3个单因素分析试验来进行响应面分析,确定了花生芽大豆芽复合酸乳的最佳工艺条件:m(花生芽)∶m(大豆芽)为1︰1,m(芽量)︰m(水)为1︰3,糖添加量为7%。In this study,peanut sprouts and soybean sprouts were used as raw materials to obtain a compound yoghurt with rich nutrition.Peanut sprouts and soybean sprouts were mixed in different proportions,and the complex yoghurt was made by lactic acid bacteria fermentation.Response surface analysis(RSM)was carried out by three single factor analysis experiments:the mass ratio of peanut sprouts to soybean sprouts,the mass ratio of water to bud mass and the addition of sugar.The optimum technological conditions of peanut sprout soybean sprouts compound yoghurt were determined as follows:the mass ratio of peanut to soybean sprouts was 1∶1,the mass ratio of sprouts mass to water was 1︰3,and the amount of added sugar was 7%.

关 键 词：花生芽 大豆芽 发酵 响应面分析 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]