摘要
以山楂和牛奶为主要原料,通过稳定剂、改良剂筛选和沉淀率测定,以及调配酸度、杀菌方式和糖酸比正交试验,优选出最佳配方,研制出一种功能性山楂活菌型乳酸菌饮料。结果表明,以鲜牛奶为基数,添加3%发酵剂、8%蔗糖,在42℃发酵3h后,冷却30min,再加入复配添加剂可得饮料成品。
Hawthorns and milk were used as major materials to optimize the formula for preparing functional hawthorn beverage with live Lactobacillus. The optimal formula and preparation processing was achieved through orthogonal experiments based on the evaluation of stabilizer screening, precipitation rate, acidity adjustment, sterilization style and sugar-acid ratio.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期484-487,共4页
Food Science
基金
辽宁省教育厅科学研究项目(2008014)
关键词
山楂
乳酸菌
工艺技术
正交试验
hawthorn
Lactobacillus
process technology
orthogonal test
