| 黑豆红枣发酵饮料的研制 |
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| 引用本文： | 邢建华,侯巧芝,李锟,江书庆.黑豆红枣发酵饮料的研制[J].安徽农业科学,2008,36(23). |
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| 作者姓名： | 邢建华 侯巧芝 李锟 江书庆 |
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| 作者单位： | 黄河科技学院医学院,河南郑州,450063 |
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| 摘 要： | 进行了黑豆红枣发酵饮料的研制,结果表明,以黑豆、红枣为主要原料,添加0.15%的稳定剂,0.20%的乳化剂制成黑豆红枣乳,接种乳酸菌进行发酵;发酵条件为:白砂糖用量12%,发酵温度42℃,发酵时间4 h,黑豆浆与枣浆的质量比3∶2。该工艺条件下所制产品色泽、风味俱佳,组织状态稳定。
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| 关 键 词： | 黑豆 红枣 发酵 饮料 |
Beverage Preparation of Black Soybean and Red Jujube Fermentation |
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| XING Jian-hua et al.Beverage Preparation of Black Soybean and Red Jujube Fermentation[J].Journal of Anhui Agricultural Sciences,2008,36(23). |
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| Authors: | XING Jian-hua |
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| Abstract: | Preperation of the fermentation beverage with black soybean and red jujube were conducted.Result showed that the beverage was prepared by lactobacillus fermentation using black soybean and red jujube as raw materials.Thick slurry of black soybean and stabilizer 0.15%,emulsification 0.20% was mixed first,then red jujube juice was added before inoculating lactobacillus to carry out the fermentation.The optimum fermentation conditions were as follows: 12% sucrose,fermentation under 42 ℃ for 4 h,and the mass ratio of thick slurry of black soybean and red jujube juice was 3∶2.The product prepared by this process had good color and flavor with stable state. |
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| Keywords: | Black soybean Red jujube Fermentation Beverage |
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