摘要
将豆乳和灰树花为原料提取的发酵液混合,经灭菌后接种保加利亚乳杆菌和嗜热链球菌两种乳酸菌进行发酵、再经调配后制成功能性乳饮料。通过各项实验确定出最佳工艺条件及配方:灰树花发酵液∶豆乳=1∶4(v/v);两种乳酸菌添加量分别为3%,43℃混合发酵10h;添加CMC-Na0.15‰、海藻酸钠0.10‰的复合稳定剂,蔗糖5%,混合发酵液45%;饮料的酸度(用柠檬酸调酸)为pH4.2,产品酸甜适中,具有豆乳和灰树花独特的清香。
Soymilk was mixed with Grifola frondosus extract. After sterilization, the mixture was fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, and then formulated to give functional soya-yogurt. Through a quantity of experiments, the optimum processing technology and formula were determined as follows： Grifola frondosus extract ： soymilk = 1：4（v/ v）, Lactobacillus spp. 3%, mixed fermentation at 43℃ for 10 h, CMC-Na 0.15%o, sodium alginate 0.10%o, sugar 5%, and mixed fermentation liquor 45%. The pH was adjusted to 4.2 with citric acid. The product was characterized by its pleasant sweetness and sourness, and the unique aroma and flavour of Grifola frondosus.
出处
《饮料工业》
2008年第8期9-12,23,共5页
Beverage Industry
关键词
灰树花
酸豆乳
乳酸菌
发酵
Grifola frondosus
soya-yogurt
Lactobacillus spp.
fermentation
