富硒灵芝酸豆奶的研制.pdfVIP

406 2009, Vol. 30, No. 22 食品科学 ※技术应用 1,2 1, 毛 健 ，马海乐 * (1.江苏大学食品与生物工程学院，江苏镇江 212013 ；2. 江南大学食品学院，江苏无锡 214122) ：以豆奶和富硒灵芝液为原料，研究一种发酵型酸豆乳饮料。从产品感官质量出发，采用响应面法确定 合理的配方和生产工艺，并对产品质量进行评价。结果表明，富硒灵芝酸豆乳的最佳工艺参数为25 ℃条件下，以 浓度为0.5% 的NaHCO3 浸泡黄豆8h，磨浆豆水比1:6，豆浆与牛奶以质量比3:1 混合，加入2% 葡萄糖、6.3% 蔗 糖、5% 富硒灵芝液，接种量(保加利亚乳杆菌和嗜热链球菌比例为1:1 的混合菌种) 为5% ，42 ℃发酵6.1h ，产品 色泽均一、组织细腻、酸甜爽口、营养丰富。 ：黄豆；酸豆奶；富硒灵芝；发酵 Development of Selenium-enriched Ganoderma lucidum Yogurt MAO Jian 1,2 ，MA Hai-le 1,* (1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China； 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract ：Yogurt with selenium-enriched Ganoderma lucidum was developed using soybean and selenium- enriched Ganoderma lucidum as raw materials, and the yogurt fomula and processing parameters were optimized through response surface method. The optimum conditions were that soybeans were immersed in 0.5 % NaHCO3 solution for 8 h at 25 ℃, ground in 6 times of water, and then mixed with milk in proportion of 3:1. Glucose (2 %), sucrose (6.3 %) and concentrated liquid of selenium-enriched Ganoderma lucidum (5%) were added into the mixture, and inoculated with 5% of Lactobacillus bulgaricus and Streptococcus thermopgilus (1:1), and fermented at 42 ℃ for 6.1h. Thus the yogurt with selenium-enriched Ganoderma lucidum was produced. Key words ：soybean ；soybean milk yogurt ；selenium-enriched Ganoderma lucidum；fermentation 中图分类号：TS201.1 文献标识码：B 文章编号：1002-6630(2009)22-0406-06 酸豆奶是一种类似酸奶的营养丰富的饮料。具有乳 骨节病等许多疾病的发生有关[6] 。我国人民的硒摄入量 酸饮料固有的特征，酸味柔和，有益消化，可调理肠