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.
出处
《食品科技》
CAS
北大核心
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)
关键词
红豆乳
无糖发酵
工艺条件
感官评价
red bean milk
sugar-free fermentation
process conditions
sensory evaluation
