黑甜玉米乳酸菌饮料的工艺研究

Study on Processing Technology of Lactic Acid Bacteria Beverage with Black Sweet Corn

对具有营养保健功能的黑甜玉米乳酸菌饮料的加工工艺进行了初步探讨。通过实验研究,确定了该饮料生产的主要工艺流程。黑甜玉米乳酸菌饮料是以黑甜玉米和牛乳为原料经过乳酸菌发酵后,添加甜味剂、稳定剂、有机酸、水、香精等调配成的产品,通过正交试验确定了饮料的最佳配方。结果表明:黑甜玉米发酵乳35%,白砂糖11%,稳定剂0.5%,柠檬酸0.2%时最佳。采用该技术条件可得到具有独特风味的高质量产品。

Preliminary investigation on processing technology of lactic acid bacteria beverage with black sweet corn with nutritional and healthy functions was reported. After a lot of experiments, the main technological process was made certain. Lactic acid bacteria beverage with black sweet corn was prepared from lactobacillus fermented milk, black sweet corn, sweetener, acid, stabilizer, extract, water, etc. Through orthogonal test the best conditions were confirmed. The results showed that the best formula was adding 35% fermented milk with black sweet corn, 11%sugar, 0.5% stabilizer, 0.2% citric acid. The high quality product with unique flavor was obtained using the above technical conditions.