CAJ | 학술논문

以甜酒酿汁和褐色酸乳为原料，通过单因素和正交试验确定了褐色甜酒酿乳酸菌饮料的最佳制备工艺：大豆多糖添加量为0.30%，甜酒酿汁添加量为12%，pH 值为3.9。在此条件下生产的褐色甜酒酿乳酸菌饮料活菌数可达3.12×108个/m L，稳定性良好，口感清爽，风味独特，色泽均匀。
이첨주양즙화갈색산유위원료，통과단인소화정교시험학정료갈색첨주양유산균음료적최가제비공예：대두다당첨가량위0.30%，첨주양즙첨가량위12%，pH 치위3.9。재차조건하생산적갈색첨주양유산균음료활균수가체3.12×108개/m L，은정성량호，구감청상，풍미독특，색택균균。
U sing ferm ented sw eetrice juice and brow n yogurtasraw m aterial,the optim um processing technology ofthe drink w asdeterm ined by sin-gle factorexperim entand orthogonalexperim ent.The processparam etersw ere asfollow s:soybean polysaccharide 0.30% ,ferm ented sw eetrice 12% , pH 3.9.U nderthese conditions,the viable countofthe brow n yohurtdrink containing sw eetferm ented rice w as3.12×108 C FU /m l,the drink had good stability,refreshing taste,specialflavorand uniform color.