三红发酵豆乳饮料的研制  

The Development of Three Red Fermented Soy Milk Beverage

作　　者：刘延岭[1] 唐晓武 刘丽平 陶瑞霄[1] 宋佳 邓林[1] LIU Yanling;TANG Xiaowu;LIU Liping;TAO Ruixiao;SONG Jia;DENG Lin(Sichuan Technology and Business College,Dujiangyan,Sichuan 611830,China;Sichuan New Hope Dairy Co.,Ltd.,Chengdu,Sichuan 610000,China)

机构地区：[1]四川工商职业技术学院,四川都江堰611830 [2]四川新希望乳业有限公司,四川成都610000

出　　处：《农产品加工》2022年第6期13-16,21,共5页Farm Products Processing

基　　金：四川工商职业技术学院2021年院级课题(2021NC12)。

摘　　要：以红豆、红枣、山楂为原料制备“三红”发酵豆乳饮料。以感官评定为指标,通过单因素试验和正交试验,研究红豆、红枣、山楂三者的配比、接种量、白砂糖添加量、发酵时间对发酵豆乳品质的影响,并对产品的工艺进行优化,得出了三红发酵乳的最佳配方:红豆、红枣、山楂三者在发酵豆乳中的配比分别为4%,6%和3%,白砂糖用量35 g,水500 mL,接种量6%,发酵温度40℃,发酵时间6 h。在此条件下发酵的豆乳颜色微红、果香浓郁、口感醇厚,其理化指标和卫生指标均符合国家饮料标准要求。To prepare fermented milk drinks with red beans,red dates and hawthorns as raw materials,to be evaluated by the senses as an indicator,through single-factor tests and orthogonal tests,to study the ratio of red beans,red,hawthorns,the amount of inoculation,the amount of white sugar added,the fermentation time on the quality of fermented soybean milk,and to optimize the product process of three red fermented soybean milk,the best formula for three red fermented milk was:red beans,red dates,hawthorns in fermented soy milk,the ratio was 4%,6%and 3%,respectively;white sugar 35 g,water 500 mL,inoculation 6%,fermentation temperature 40℃,fermentation time 6 h.Under this conditions,fermented soybean milk was slightly red,fruity and had a strong taste,and its physical and chemical indicators and health indicators were in line with the requirements of the national beverage standards.

关 键 词：红豆 红枣 山楂 发酵 豆乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]