火棘乳酸菌饮料的研制

Development of Pyracantha fortuneana lactobacillus beverage

以火棘、鲜牛奶为主要原料,研究了火棘乳酸菌饮料的制作工艺,采用正交试验确定了最佳工艺参数。结果表明,最适的火棘乳酸菌饮料发酵条件为火棘提取液添加量20%,按保加利亚乳杆菌与嗜热链球菌的菌种比例1∶1接入5%的工作发酵剂,发酵温度42℃,发酵时间4.5h。最适的火棘乳酸菌饮料配方为30%的凝乳,6%的白砂糖,0.12%的羧甲基纤维素钠,0.04%的海藻酸丙二醇酯,0.04%的果胶,添加0.1%的柠檬酸和适量香精。在此条件下可制得品质优良的火棘乳酸菌饮料。

Using Pyracantha fortuneana and flesh milk as main materials, the production process of Pyracantha lactobacillus beverage was studied. The optimal technological parameters were determined by orthogonal experiment and obtained as follows： Pyracantha extraction juice 20%, starter of Lactobacillus bulgaricus and Streptococcus thermophilus （1：1）, inoculum 5%, fermentation temperature 42% and fermentation time 4.5h. The optimum formula were as follows： acid curd 30%, sugar 6%, CMC-Na 0.12%, PGA 0.04%, pectin 0.04%, citric acid 0.1% and a moderate amount of essence. Under these conditions, high quality of Pyracantha lactobacillus beverage was produced with dual nutrition and health function.