摘要
通过对巴旦杏乳酸发酵饮料工艺条件的研究,确定了最佳工艺参数为:巴旦杏浆与复原脱脂乳配比6∶4(v/v)、木糖醇5%、蔗糖1.5%、接种量4%、发酵时间5h;饮料最佳的稳定条件:PGA∶CMC-Na(2∶1)添加量为0.30%、GMS∶SE(3∶2)添加量为0.20%、均质压力30MPa、均质温度50℃。
In this article, amygdalus communis L. was used as main raw material to prepare lactic acid fermentation beverage with the flavor of amygdalus communis L. By study the technological condition, optimal technological parameter was obtained： amygdalus communis L pulp-defatted milk-powder ratio was 6：4 （v/v）, xylitol was 5%, sugar was 1.5%, inoculation quantity was 4%, fermentation time was 5 h. The optimum stability condition was as follows： PGA：CMC-Na （2：1 ） was 0.30%, GMS：SE （3：2） was 0.20%, homogenizing under 50℃, 30 MPa. The product has unique flavor, rich nutrition and good stability.
出处
《保鲜与加工》
CAS
2009年第5期53-56,共4页
Storage and Process
基金
新疆维吾尔自治区高校科研计划青年教师启动基金项目(XJEDU2007S31)
关键词
巴旦杏
发酵
木糖醇
amygdalus communis L.
ferment
xylitol
