姜汁发酵乳饮料的研制

Research of ginger juice fermented milk drink

以生姜汁、还原奶为原料,经巴氏消毒后加入酸奶发酵用菌剂(保加利亚乳杆菌︰嗜热链球菌=1:1)共同发酵获得姜汁发酵乳饮料。通过正交实验确定了发酵的最佳工艺条件及饮料的最佳配方:姜汁40g/L,奶粉80g/L,砂糖50g/L(均为质量浓度),接种量3%(体积分数),从而研制出一种酸甜可口、均匀稳定的营养保健型姜汁发酵乳饮料。

Took ginger juice and reconstituted milk for raw materials which were disinfected by pasteurization,the ginger juice fermented milk drink was made through the process using lactic acid germs cultivated（Lactobacillus bulgaricus︰Streptococcus thermophilus =1︰1）.The optimum conditions determined by orthogonal experiments were as follow：ginger juice 40 g/L,reconstituted milk 80 g/L,white granulated sugar 50 g/L,inoculation size 3%,thus develop a kind of sour-and-sweet and stably nutritional ginger juice fermented milk drink.