CAJ | 학술논문

　　开发研制涪陵地产茎瘤芥胡萝卜混合汁复合乳酸菌发酵饮料，用分光光度计测定发酵饮料稳定系数作为测定指标，使用单一稳定剂和复合稳定剂对饮料的稳定效果的影响，采用四因素三水平正交实验，研究稳定剂，均质压力和均质温度，杀菌时间对饮料的稳定性的影响。结果表明茎瘤芥胡萝卜混合汁复合乳酸菌饮料稳定剂最佳添加量为：耐酸羧甲基纤维素钠（CMC-Na）0.3%，黄原胶0.01%，单硬脂酸甘油酯0.03%，海藻酸钠0.05%；均质压力20 MPa，均质温度30℃～40℃；杀菌温度100℃，杀菌时间20 min。
　　개발연제부릉지산경류개호라복혼합즙복합유산균발효음료，용분광광도계측정발효음료은정계수작위측정지표，사용단일은정제화복합은정제대음료적은정효과적영향，채용사인소삼수평정교실험，연구은정제，균질압력화균질온도，살균시간대음료적은정성적영향。결과표명경류개호라복혼합즙복합유산균음료은정제최가첨가량위：내산최갑기섬유소납（CMC-Na）0.3%，황원효0.01%，단경지산감유지0.03%，해조산납0.05%；균질압력20 MPa，균질온도30℃～40℃；살균온도100℃，살균시간20 min。
The development of Fuling real estate tumorous stem mustard carrot juice compound lactic acid bacteria fermented beverage, measured as indices of fermented beverage stability coefficient by spectrophotometer, affect the stability effect of single and compound stabilizer for beverage, using four factors and three levels orthogonal experiment, study the stabilizer, homogenization pressure and homogenization temperature, the effect of stability beverage sterilization time. The results showed that the tumorous stem mustard carrot juice compound lactic acid bacteria beverage stabilizer contained acid and sodium carboxymethyl cellulose (CMC-Na)0.3%, xanthan gum 0.01%, glycerol monostearate 0.03%, sodium alginate 0.05%;homogenization pressure 20 MPa, homogeneous temperature 30℃~40℃;sterilization temperature is 100℃, sterilization time 20 min.