食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
20期
60-62,63
,共4页
紫甘薯%乳酸菌饮料%工艺
紫甘藷%乳痠菌飲料%工藝
자감서%유산균음료%공예
purple sweet potato%lactobacillus drink%process
以紫甘薯和鲜乳为主要原料，研制紫甘薯活性乳酸菌饮料。通过单因素试验和正交试验确定紫甘薯乳酸菌饮料的最佳工艺条件为：发酵时间6.5 h、柠檬酸的添加量0.4%、白砂糖添加量8%、紫甘薯添加量20%，所得产品质地均匀，口感细腻，酸甜可口，具有紫甘薯的香味和浓郁的乳酸菌发酵的奶香味，理化指标和微生物指标均符合国家标准GB 16321-2003《乳酸菌饮料卫生标准》。
以紫甘藷和鮮乳為主要原料，研製紫甘藷活性乳痠菌飲料。通過單因素試驗和正交試驗確定紫甘藷乳痠菌飲料的最佳工藝條件為：髮酵時間6.5 h、檸檬痠的添加量0.4%、白砂糖添加量8%、紫甘藷添加量20%，所得產品質地均勻，口感細膩，痠甜可口，具有紫甘藷的香味和濃鬱的乳痠菌髮酵的奶香味，理化指標和微生物指標均符閤國傢標準GB 16321-2003《乳痠菌飲料衛生標準》。
이자감서화선유위주요원료，연제자감서활성유산균음료。통과단인소시험화정교시험학정자감서유산균음료적최가공예조건위：발효시간6.5 h、저몽산적첨가량0.4%、백사당첨가량8%、자감서첨가량20%，소득산품질지균균，구감세니，산첨가구，구유자감서적향미화농욱적유산균발효적내향미，이화지표화미생물지표균부합국가표준GB 16321-2003《유산균음료위생표준》。
Purple sweet potato lactobacillus drink was made by making use of fresh milk and purple sweet potato. On the basis of single factor experiments ,process Condition was optimizated through a orthogonal experiments.Results showed that the optimal process parameters were as follows:fermentation time 6.5 h , citric acid 0.4%,sugar 8%,purple sweet potato20%.Purple sweet potato lactobacillus drink has refreshing taste , pure flavor, sweet and sour taste, of lactobacillus drink and purple sweet potat. The quality of purple sweet potato lactobacillus drink was in accordance with GB 16321-2003<Hygienic standard for lactobacillus drink>.
