食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
18期
95-97,126
,共4页
蓝莓%乳酸菌%发酵%稳定剂
藍莓%乳痠菌%髮酵%穩定劑
람매%유산균%발효%은정제
blueberry%Lactobacillus%fermented%stabilizer
以蓝莓为原料,制作乳酸菌发酵饮料,通过单因素试验和正交试验确定了该饮料的各项最佳工艺参数.发酵最佳工艺条件为蓝莓汁:脱脂牛奶的比例为1:1.5,发酵时间为20 h,发酵温度为40℃,菌种接种量为4%.蓝莓乳酸菌饮料最佳配方为原发酵汁添加量80%,白糖添加量5%,柠檬酸添加量0.01%;蓝莓乳酸菌饮料稳定剂添加量为黄原胶添加0.15%、CMC-Na添加0.06%、海藻酸钠添加0.07%.
以藍莓為原料,製作乳痠菌髮酵飲料,通過單因素試驗和正交試驗確定瞭該飲料的各項最佳工藝參數.髮酵最佳工藝條件為藍莓汁:脫脂牛奶的比例為1:1.5,髮酵時間為20 h,髮酵溫度為40℃,菌種接種量為4%.藍莓乳痠菌飲料最佳配方為原髮酵汁添加量80%,白糖添加量5%,檸檬痠添加量0.01%;藍莓乳痠菌飲料穩定劑添加量為黃原膠添加0.15%、CMC-Na添加0.06%、海藻痠鈉添加0.07%.
이람매위원료,제작유산균발효음료,통과단인소시험화정교시험학정료해음료적각항최가공예삼수.발효최가공예조건위람매즙:탈지우내적비례위1:1.5,발효시간위20 h,발효온도위40℃,균충접충량위4%.람매유산균음료최가배방위원발효즙첨가량80%,백당첨가량5%,저몽산첨가량0.01%;람매유산균음료은정제첨가량위황원효첨가0.15%、CMC-Na첨가0.06%、해조산납첨가0.07%.
The blueberry as raw materials, production of Lactobacillus fermented beverage, the optimal parameters for this beverage was determined by single factor and orthogonal experiment.The optimal fermentation conditions for:blueberry juice and skim milk ratio of 1:1.5,fermentation time 20 h, fermentation temperature 40 ℃, amount of vaccination 4 %. The optimum formula of blueberry lactobacillus fermented beverage was blueberry fermented original juice 80%, sugar 5%, citric acid 0.01%;composed of blueberry Lactobacillus fermented beverage a stabilizer of 0.15%xanthan gum,0.06%CMC-Na,0.07%sodium alginate.
