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2001•Journal of Yunnan Tropical Crops Science & TechnologyRequires access

Manufacture of Mung-bean Yogurt

Fan Yan-zhong

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Abstract

：The technology of producing mung-bean yogurt has been studied. The result showed that the good quality mung-bean yogurt can be produced when the mung-bean was saccharified at 70℃for 100 minutes, then was inoculated with Streptococcus thermophilus and Bacterium bulgaricum (1:1) by 7%, mixed with milk (fatty milk powder and defatting milk powder), 6%～7% sugar, 0.1% agar, and was fermented for 5-6 h at 42℃.

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What this paper is about

：The technology of producing mung-bean yogurt has been studied. The result showed that the good quality mung-bean yogurt can be produced when the mung-bean was saccharified at 70℃for 100 minutes, then was inoculated with Streptococcus thermophilus and Bacterium bulgaricum (1:1) by 7%, mixed with milk (fatty milk powder and defatting milk powder), 6%～7% sugar, 0.1% agar, and was fermented for 5-6 h at 42℃.

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Available abstract

：The technology of producing mung-bean yogurt has been studied. The result showed that the good quality mung-bean yogurt can be produced when the mung-bean was saccharified at 70℃for 100 minutes, then was inoculated with Streptococcus thermophilus and Bacterium bulgaricum (1:1) by 7%, mixed with milk (fatty milk powder and defatting milk powder), 6%～7% sugar, 0.1% agar, and was fermented for 5-6 h at 42℃.

Key concepts: Mung bean, Food science, Defatting, Streptococcus thermophilus, Fermentation, Sugar, Agar, Inoculation

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