红豆凝固型酸奶制备工艺研究

以红豆、脱脂牛乳为主要原料制作红豆凝固型酸奶，研究了红豆的最佳预处理条件，并以感官评定为指标确定了果胶和黄原胶的最佳复配比例。结果表明，红豆浸泡8h、蒸煮1h效果最佳、经感官评分确定，果胶添加量为2．0％、黄原胶添加量为1．5％时制备的凝固型酸奶评分最高。

Study on the Preparation Technology of Red Bean Set Yoghurt

The red bean and skim milk was used as the main raw material to make set yogurt, the optimal pretreatment conditions and the optimum proportion of pectin and xanthan gum were studied. The results showed that red beans soaked for 8h and boiled for lh, the effect was best. By the sensory evaluation, when pectin content was 2% and xanthan gum addition was 1.5%, the score for producing yoghurt was highest.