Study on Fermented Process of Mung Bean Yoghourt

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (2): 108-111.

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Study on Fermented Process of Mung Bean Yoghourt

LIU Ai-Ping, CHEN Shang-Wu, MIAO Ying, REN Fa-Zheng

l.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Key Laboratory of Functional Dairy, Ministry of Education and Municipal Government of Beijing, Beijing 100083, China

Online:2007-02-15 Published:2011-12-31

Abstract

Abstract: The objective of the study was to optimize the fermented process for mung bean yoghourt. The results showed that Str.salivarius subsp.thermophilus and Lac.plantarum was appropriate in fermentation use. The optimal parameters of the fermented process were: the ratio of Str.salivarius subsp.thermophilus and Lac.plantarum 2:1, inoculation size dose 3% and fermentation time 5h at 41℃.

Key words: mung bean, yoghourt, Str.salivarius subsp.thermophilus, Lac.plantarum

LIU Ai-Ping, CHEN Shang-Wu, MIAO Ying, REN Fa-Zheng. Study on Fermented Process of Mung Bean Yoghourt[J]. FOOD SCIENCE, 2007, 28(2): 108-111.

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Study on Fermented Process of Mung Bean Yoghourt

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