甜酒酿活性乳酸菌饮料的研制

Preparation of an Active Lactobacillus Drink Containing Sweet Fermented Rice

本文研究了在活性乳酸菌饮料中加入甜酒酿,探讨了甜酒酿的添加方法以及甜味剂用量、稳定剂用量、产品调酸pH值和均质工艺对产品风味口感及稳定性的影响,结果表明,采用甜酒酿打碎不参与发酵的添加工艺,甜酒酿添加用量为4.0%,蔗糖用量为7.0%,安赛蜜为0.01%,阿斯巴甜为0.01%,稳定剂用量为0.50%,调酸pH值为4.2时,选择均质压力20 MPa、二次均质,产品风味口感最佳,稳定性良好。

Sweet fermented rice was added to an active lactobacillus drink and the effects of adding method, sweetener amount, stabilizer amount, pH value and homogenizing method on the flavor and texture and stability of the product were studied. The results indicated that, to achieve the best quality of the drink, sweet fermented rice should be pulverized, which were not be involved in the fermentation, and its best concentration was of 4.0%. The other optimum processing conditions were 7.0% sucrose, 0.01% acesulfame potassium, 0.01% aspartame, 0.50% stabilizer, pH 4.2, homogenizing pressure 20MPa and homogenizing times twice. Under the optimum conditions, the product showed the best flavor and texture, and highest stability.