摘要
以黑豆和鲜牛乳为主要原料,黑豆经浸泡、磨浆、灭酶、调配、杀菌和发酵而成黑豆酸乳。确定的最佳发酵条件为:白砂糖80gL,豆浆∶鲜奶(质量比)=60∶40,接种量30gL,发酵温度44℃。
Using black-soybean and milk as the main materials, the black-soybean yoghurt was produced by marinating,plasm-grinding, destroying enzyme, adjusting, sterilizing and fermenting. The optimal fermenting conditions include 80 g/L sugar, 60 ： 40 mass ratio of soybean and milk, 30 g/L inoculated quantity and 44℃ for fermentation.
出处
《农产品加工（下）》
2005年第4期41-42,45,共3页
Farm Products Processing
关键词
黑豆
酸乳
发酵
发酵条件
black-soybean
yoghurt
fermentation
