发酵乳清饮料的加工技术

Processing Technique for Fermented Whey Drink

利用筛选出的ＨＤＣ１２混合型乳酸菌发酵剂发酵乳清。采用超滤设备解决乳清发酵饮料中蛋白质沉淀问题，通过二次加热钝化乳酸菌，最终使产品成为清澈透明、保质期为一个月、风味适口的乳酸菌饮料。

A study on preparing a cultured whey drink for the fermentation with mixed lactic acid Bacteria Strains(HDC 12 )was carried out. By using ultrafiltration system,the sediment protein was removed from fermented liquor, and then inactivated lactic acid bacteria with heat treatment.The final product gave a clear, fresh taste and aroma.After 30 days storage,the number of viable lactic alid bacteria reached to 1×10 7cfu/g.