贾庆超1，梁艳美2

（1 郑州科技学院食品科学与工程学院，河南郑州450000；2 安阳工学院计算机科学与信息工程学院，河南安阳455000）

摘要：为了得到三黑发酵豆乳饮料的最佳工艺，首先研究了黑米和黑芝麻的最佳烘烤条件，然后以黑豆、烘烤后黑米、烘烤后黑芝麻为原料，采用了单因素实验和正交试验研究了研究了三黑发酵豆乳的最佳比例，并对其理化指标和蛋白质进行测定。结果表明，添加水800mL，黑豆60g、烘烤后黑米20g、烘烤后黑芝麻20g，发酵温度为40℃，蔗糖40g，接种量（L.B∶S.T=1∶1）为6%，发酵时间6h 为最佳工艺条件，此时蛋白质含量为3.55g/100g，pH值4.21，酸度为27 oT，符合发酵豆乳饮料的要求，为三黑发酵豆乳饮料工业化提供科学的数据参考。

关键词：黑豆；烘烤后黑米；烘烤后黑芝麻；发酵；豆乳饮料

Study on the Development of Three Black Fermented Soymilk BeverageJIA Qing-chao，LIANG Yan-mei（1 Zhengzhou University of Science And Technology，College of Food Science and Engineering，Zhengzhou 450000，China；2 Anyang Insititute of Technology，Computer Science and Information Engineering Department，Anyang 455000，China）Abstract: In order to obtain the best process of three black fermented soymilk beverage，the best baking conditionsfor black rice and black sesame were first studied. Then single factor and orthogonal experiments were used to studythe optimal ratio of three black fermented soymilk using black beans，roasted black rice and black sesame as rawmaterials，and its physical and chemical indexes and protein were determined. Results showed that the best processdcondition was 800mL water，60g black beans，20g baked black rice，20g baked black sesame，fermentationtemperature was 40℃，40g sucrose，inoculation amount（LB: ST = 1: 1）was 6%，and fermentation time was 6h. Atthis condition，the protein content is 3.55g/100g，the pH value is 4.21，and the acidity is 27°T，which meets therequirements of fermented soymilk beverage，providing scientific data reference for the industrialization of threeblack fermented soybean milk beverage.

Key words: black bean；baked black rice；baked black sesame；fermentation；soymilk beverage

中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2020）05-0022-07

（2020年 第23卷 第5期）