雪莲果乳酸菌饮料的研制

Development of Lactobacillus Drink of Smallanthus sonchifolius

以雪莲果和鲜牛奶为主要原料,杀菌后通过乳酸菌混合发酵剂进行乳酸发酵,研制一种新型的雪莲果乳酸菌饮料。在单因素试验基础上,进行了正交试验,得到其最佳工艺参数为:白砂糖8%,发酵奶15%,雪莲果汁20%,稳定剂0.4%(黄原胶:CMC-Na=1:3)。

Using Smallanthus sonchifolius and fresh milk as main materials, the lactobacillus drink was inoculated by lactobacillus mixed fementivere agent. Smallanthus sonchifolius lactobacillus drink was developed by the single -factor tests and the orthogonal test. The optimal technology parameters were as follows： white granulated sugar of 8%, fermented milk of 15%, Smallanthus sonchifolius juice of 20%, and stabilizer （xanthan gum：CMC-Na of 1：3 ） of 0. 4%.