香蕉橙混合果汁酸乳饮料的研制

Processing Technology of Lactic Acid Beverage using Mixed Juices of Banana and Orange

研究了以香蕉和橙为原料制备酸乳饮料的工艺条件。试验表明:柠檬酸和Vc以2:1的质量比对香蕉进行护色,效果最佳。制备该饮料的最优工艺条件为:混合果汁的香蕉汁和橙汁的质量比为2/3,混合果汁添加量30%,奶粉添加量12%,蔗糖添加量6%,接种量8%,发酵时间4h,发酵温度42℃,得到一种营养丰富、酸甜适口,具有浓郁的香蕉、橙的香味,稳定性较好的混合果汁酸乳饮料。成品在0～4℃下保质期为7d。

The processing technology of a lactic acid fermented beverage with banana and orange flavour was investigated. The experiments indicated that the best color fixative was the mixture of citric acid and Vc with their ratio of 2：1. And the optimum processing conditions were 3：2 of orange -banana ratio, 30 % of the mixture of orange and banana juices, 12% of milk, 6% of sugar, 8% of inoeuiums size, 4 h of fermentation time, and 42℃ of fermentation temperature, under which the achieved beverage had smooth taste, full orange and banana flavors, and could be store at 0--4 ℃ for 7 dates.