食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
75-77
,共3页
蓝莓%秋葵%乳酸菌饮料%稳定剂
藍莓%鞦葵%乳痠菌飲料%穩定劑
람매%추규%유산균음료%은정제
blueberry%okra%lactic acid bacteria beverage%stabilizer
通过正交试验对蓝莓秋葵复合乳酸菌饮料的工艺配方和复合稳定剂进行筛选，结果表明：添加蓝莓、秋葵原汁10%、白砂糖11%、发酵乳22%、稳定剂0.30%时蓝莓秋葵复合乳酸菌饮料品质较佳。确定复合稳定剂的最佳工艺配方为果胶0.20%、CMC-Na 0.10%和PGA 0.20%。添加1000 mg/L柠檬酸可以有效抑制蓝莓秋葵复合乳酸菌饮料贮藏过程中的褐变。
通過正交試驗對藍莓鞦葵複閤乳痠菌飲料的工藝配方和複閤穩定劑進行篩選，結果錶明：添加藍莓、鞦葵原汁10%、白砂糖11%、髮酵乳22%、穩定劑0.30%時藍莓鞦葵複閤乳痠菌飲料品質較佳。確定複閤穩定劑的最佳工藝配方為果膠0.20%、CMC-Na 0.10%和PGA 0.20%。添加1000 mg/L檸檬痠可以有效抑製藍莓鞦葵複閤乳痠菌飲料貯藏過程中的褐變。
통과정교시험대람매추규복합유산균음료적공예배방화복합은정제진행사선，결과표명：첨가람매、추규원즙10%、백사당11%、발효유22%、은정제0.30%시람매추규복합유산균음료품질교가。학정복합은정제적최가공예배방위과효0.20%、CMC-Na 0.10%화PGA 0.20%。첨가1000 mg/L저몽산가이유효억제람매추규복합유산균음료저장과정중적갈변。
The technology and stabilizer of blueberry okra compound lactic acid bacteria beverage were studied through on orthogonal design. The results showed that optimum formulation was the blueberry and okra juice 10%, sugar 11%, fermented milk 22%, stabilizer 0.30%. The best technology of composite stabilizer was pectin 0.20 %, CMC-Na 0.10 % and PGA 0.20 %. Adding 1 000 mg/L citric acid effectively inhibited the browning progress during the storage of blueberry okra compound lactic acid bacteria beverage.
