锌强化酸乳饮料工艺条件的研究

STUDY ON PROCESSING CONDITIONS OFZINC-ENHANCED SOUR MILK BEVERAGE

本文通过正交试验等分析方法，比较分析了锌强化酸乳饮料的原料配比和工艺参数，研究了最佳工艺条件。结果表明，在待发酵鲜牛乳中加入５０ｍｇ／Ｌ的乳酸锌和８％的蔗糖。９０℃灭菌１０ｍｉｎ，冷却至４５℃左右，选用嗜热链球菌与保加利亚乳杆菌（１∶１比例）的发酵剂，接种量为２％，在４２℃条件下培养４ｈ，可获得优质的凝固型酸乳，然后按凝固型酸乳与水１∶２的比例混合，并加入７％的果汁和０．３％的的稳定剂（ＣＭＣ—Ｎａ），通过均质等过程，可得到优质的锌强化酸乳饮料。

Comparative analysis on material proportions,processing parameter and optimum processing conditions of sour milk beverage with orthogonal experimental method.The result showed that the good sour milk was gotten in the fermentative conditions: add lactate(50mg/L)and sucrose(8%)in fresh milk, sterilize the milk at 90℃ for 10 minutes, cool milk down at 45℃,inoculate 2% of Str. thermophilus and Lb. bulgaricus(1∶1 ratio)in sterilized milk,and fermentate at 42℃ for 4 hours. Then,the highly qualitative zinc-enhanced sour milk beverage was obtained when the sour milk was mixed with water(1∶2 ratio)and fruit juice(7%)and CMC-Na(3%)were added before homogenization.