褐藻乳酸菌发酵奶饮料的研制

A trial manufacture of lactric acid fermented kelp milk beverage

利用无腥味发酵优良的乳酸菌褐藻（海带）凝固奶，进行糖酸配比及添加稳定剂的正交设计试验，确定搅拌型褐藻奶饮料的最佳配比为凝固奶３０％、蔗糖１０％、酸味剂０．２５％、复合稳定剂０．２５％。采用科学的工艺生产，并对产品营养成分进行分析，结果表明，褐藻乳酸菌发酵奶是一种风味好、营养价值高、具有保健功能的饮料。

Using kelp odorless coagulated milk, an experiment of the orthogonal design fo r content of sugar, acid and stablizer was made and the best formulation defined , that is, coagulated milk 30%, sugar 10%, sour material 0.25% and stablizer 0.2 5%. Nutrient analysis of the lactric acid fermented kelp milk shows that it is a tasty health beverage of high nutrious value.