草莓蛋乳乳酸菌饮料的工艺研究

Study on production technology of strawberry eggs-milk beverage

研究了以草莓、鸡蛋和牛乳为主要原料,生产乳酸菌饮料的加工工艺。通过单因素和正交实验确定蛋乳饮料的最佳工艺条件为牛奶70%、鸡蛋液30%、蔗糖添加量6%,接种比例为1∶1的保加利亚乳杆菌和嗜热链球菌混合发酵剂3%,在42℃条件下发酵3.5h。在发酵后的酸奶中添加饮用水40%、蜂蜜7%、柠檬酸1.4%、草莓酱10%,最佳复合稳定剂为黄原胶0.25%、卡拉胶0.01%、单甘酯0.01%,以此工艺生产的饮品具有独特的风味和良好的性状。

The production technology of a special lactic acid beverage,which adopt fresh strawberry juice, egg and milk as main raw material, was studied. By single-factor experiment and orthogonal experiments the optimal conditions of the preparation technology for egg-milk beverage was obtained as follows： milk 70%, egg liquid 30% ,inoculation amount 3% ,40% water, 10% strawberry jam, and then 7% honey and 1.4% citric acid were added after 3.5h fermentation at 42℃. The optimal mixed stabilization agents was made of xanthan gum 0.25%, carrageenin 0.01% ,monoglyceride 0.01%. This product has special flavor and good quality.