食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
3期
47-49
,共3页
砀山梨%乳酸菌饮料%保健
碭山梨%乳痠菌飲料%保健
탕산리%유산균음료%보건
Dangshan-pear%lactic acid bacteria beverage%health function
以砀山梨汁和奶粉为原料，杀菌后接种乳酸菌混合发酵剂进行乳酸发酵，成为凝固型酸奶，进而调配成活性乳酸菌饮料。通过单因素和正交试验，得出梨乳酸菌饮料的优化条件：梨汁添加量为20%，加糖量10%，酸味剂用量0.15%，稳定剂用量0.4%。
以碭山梨汁和奶粉為原料，殺菌後接種乳痠菌混閤髮酵劑進行乳痠髮酵，成為凝固型痠奶，進而調配成活性乳痠菌飲料。通過單因素和正交試驗，得齣梨乳痠菌飲料的優化條件：梨汁添加量為20%，加糖量10%，痠味劑用量0.15%，穩定劑用量0.4%。
이탕산리즙화내분위원료，살균후접충유산균혼합발효제진행유산발효，성위응고형산내，진이조배성활성유산균음료。통과단인소화정교시험，득출리유산균음료적우화조건：리즙첨가량위20%，가당량10%，산미제용량0.15%，은정제용량0.4%。
The health care lactic acid bacteria beverage was fermented with lactobacilli by the raw materials of Dangshan pear juice and milk powder. The sterilization after inoculated lactic acid fermentation lactic acid bacteria culture blends.By single factor and orthogonal test , and the optimized conditions for pear lactic acid bacteria beverage:pear juice content is 20%, sugar 10%, citric acid 0.15%dosage, dosage of stabilizer 0.4%.
