发酵型含乳饮料研究概况及新产品开发

Research Overview and New Product Development of Fermented Milk Beverages

对发酵乳饮料的工艺和品质研究进展进行描述。将香菇汁、枸杞汁和纯牛奶作为主要原料制作发酵型含乳饮料,利用单因素和正交试验对影响香菇枸杞发酵型含乳饮料的主要因素(枸杞汁添加量、香菇汁添加量、乳清蛋白添加量、发酵时间)进行分析,优化出最好工艺参数。结果表明,香菇枸杞发酵型含乳饮料最好参数是枸杞汁55%、香菇汁14.5%、乳清蛋白粉2.5%、发酵时间5h、白糖3%、牛奶25%、发酵剂0.1%。此发酵型含乳饮料各项指标符合国家标准要求,状态稳定、组织细腻、色泽均一,具独特风味,口感极好。

The paper reviews the progress in research on the technology and quality of fermented milk beverages which are made from lentinus edodes juice,lycium barbarum juice and pure milk as the main raw materials.It also analyzes the main factors affecting the fermented milk beverages(the amount of lycium barbarum juice,lentinus edodes juice and whey protein,fermentation time)by univariate and orthogonal tests,and optimizes the best process parameters.The results show that the best parameters for the fermented milk beverage are lycium barbarum juice 55%,lentinus edodes juice 14.5%,whey protein powder 2.5%,white sugar 3%,milk 25%,fermentation agent 0.1%and 5-hour fermentation.The indicators of the fermented milk beverage meet the requirements of national standards with stable state,delicate tissue,uniform color,unique flavor and excellent taste.