板栗乳酸菌饮料加工工艺技术的研究

Processing technology of a lactic bacteria fermented chestnut drink

研究了以板栗和脱脂奶为原料进行乳酸发酵的生产工艺技术。结果表明 ,板栗浆经糖化 ,并与脱脂奶以 2∶1的比例混合 ,加入 4%的蔗糖 ,0 2 %的黄原胶 ,0 1%的海藻酸钠 ,0 1%的蔗糖酯 ,菌种选用保加利亚乳杆菌和嗜热链球菌以 1∶1混合 ,5 %的接种量 ,在 43℃下发酵 18h ,可以制得优质板栗乳酸菌饮料。

This paper studies the processing technology that produces a lactic acid bacteria drink with chestnut and skim milk.Chestunt was saccharified and mixed with skim milk in proportion of 2∶1.Then 4% sucrose,0.2% xanthan gum,0.1% sodium alginate and 0.1% sucroesters were added.The starter was Lactobacillus bulgaricus and Streptococcus thermophilus in proportion of 1∶1 and the innoculation was 5%.Finally a high quality product was produced by ferm enting for 18 hours at 43℃.