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| 绿豆-沙棘酸乳饮料生产工艺的研究 | |
| 引用本文： | 邢黎明,张垸帼,胡小松.绿豆-沙棘酸乳饮料生产工艺的研究[J].内蒙古农业大学学报(自然科学版),2007,28(3):350-353. |
| 作者姓名： | 邢黎明 张垸帼 胡小松 |
| 作者单位： | 1. 内蒙古农业大学食品学院,呼和浩特,010018 2. 内蒙古农业大学生物工程学院,呼和浩特,010018 3. 中国农业大学食品学院,北京,100083 |
| 摘 要： | 观察比较现市场所售酸乳饮料与所研制的绿豆—沙棘酸乳饮料在营养、成本、保质期、销售量等方面的差别,探讨研制具有保健性的绿豆——沙棘酸乳饮料的可行性。以沙棘原汁、牛乳、绿豆为主要原料,经预处理、磨浆、再调配辅料,经均质(微细化)、杀菌、发酵等工艺,并采用正交实验,确定了该产品制作的最佳工艺参数,所得产品具有较高的营养价值。 |
| 关 键 词： | 酸乳饮料 绿豆 沙棘 牛乳 发酵 |
| 文章编号： | 1009-3575（2007）03-0350-04 |
| 修稿时间： | 2007-05-22 |
STUDY ON THE TECHNICAL PROCESS OF THE MUNG BEAN FERMENTATION YOGURT BEVERAGE |
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| XING Li-Ming,Zhang Yuan-Guo,Hu Xiao-Song.STUDY ON THE TECHNICAL PROCESS OF THE MUNG BEAN FERMENTATION YOGURT BEVERAGE[J].Journal of Inner Mongolia Agricultural University(Natural Science Edition),2007,28(3):350-353. | |
| Authors: | XING Li-Ming Zhang Yuan-Guo Hu Xiao-Song |
| Institution: | 1. Chana Agricultural University Doctor The College of Food Science and Engineering, Inner Mongolia Agricultural University ,Huhhot 010018, China; 2. The College of Bioengineering ,lnner Mongolia Agricultural University ,Huhhot 010018, China ; 3. The College of Food, Chana Agricultural University |
| Abstract: | Compare the different of acid milk beverage in market with the manufacture of mung been - hippophac rhamboides 1 acid milk in nutrition,cost,the time of quality protection,the quantity of sale and so on. Approach the feasibility of the manufacture of mung bean - hippophac rhamnoides 1 acid milk beverage. Using vegetable stock of hippophac rhamnoides l, milk and green bean with magor material,undergoing handing in advance,grind thick liguid,mix ,subsidiary material,through well -distributed kin germs,fementation. etc. and using experiment,After that we can afferm the best production with compared advanced value of nutrition. |
| Keywords: | Acid milk beverage mung bean fermentation milk hippophac rhamboides |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |