含谷粒发酵绿豆酸奶的研制

该试验研究了制备含谷粒发酵绿豆酸奶的工艺条件。采用正交试验结果表明：绿豆与水比例为1：8进行磨浆，得到的绿豆乳与牛奶以1：2的比例混合，添加6％的蔗糖，用果胶0．1％、CMC0-3％和黄原胶0．06％作为复合稳定剂，在42°C条件下发酵6h，添加8％熟软谷粒，4℃后熟，可制得优质含谷粒发酵绿豆酸奶。

Development of Mung-bean Yoghurt Containing Grains

The experiment on the technological conditions of preparing mung-bean yoghurt containing grains was studied. The results of orthogonal test showed that mung-bean and water ratio of 1：8 grinding,mung bean milk and milk are mixed in the ratio of l：2,adding 6% sucrose,pectin 0.1%,CMC 0.3% and 0.06% xanthan gum as compound stabilizer,fermentation for 6h at 42°C,adding 8% ripe soft grain,4°C ripening, can produce high-quality grain mung-bean yogurt.