食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2009年
7期
78-81
,共4页
蓝莓汁%乳酸菌%最佳方案
藍莓汁%乳痠菌%最佳方案
람매즙%유산균%최가방안
Acid-Jujube Juice%Lactic acid bacteria%optimum formulation
通过采用四因素三水平的正交试验,对野生蓝莓汁乳酸菌饮料的最佳工艺配方进行研究.结果表明:蓝莓汁8%、白砂糖9%、发酵乳25%、乳化稳定剂0.30%,42℃发酵4 h.菌种比1:1,接种量2.5%,VC含量高达25 g/L.
通過採用四因素三水平的正交試驗,對野生藍莓汁乳痠菌飲料的最佳工藝配方進行研究.結果錶明:藍莓汁8%、白砂糖9%、髮酵乳25%、乳化穩定劑0.30%,42℃髮酵4 h.菌種比1:1,接種量2.5%,VC含量高達25 g/L.
통과채용사인소삼수평적정교시험,대야생람매즙유산균음료적최가공예배방진행연구.결과표명:람매즙8%、백사당9%、발효유25%、유화은정제0.30%,42℃발효4 h.균충비1:1,접충량2.5%,VC함량고체25 g/L.
Through on orthogonal design L9(34),the technology of blueberry Juice fermented by lactobacillus was studied.The results showed that the optimum formulation was the blueberry Juice 8 %, the suger 9 %, the fermentation milk 25 %, the stable preparation 0.30 %, 42℃, 4 h, ratio of lactic acid bacteria 1:1, inoculation quantity 2.5 %, VC 25 g/L.
