乳清姜汁发酵饮料的研制

A STUDY ON PRODUCTION OF FERMENTED MILK WHEY-GINGER BEVERAGE

此项研究旨在利用营养丰富的乳清和药食同源的生姜为原料,开发具有营养保健功能的新型饮料-乳清姜汁发酵饮料。为饮料工业的发展开辟新领域。在研究中通过采用均匀设计的试验方法,对乳清姜汁发酵饮料发酵过程中的发酵条件进行了优化,并得出相关试验结论。其中碱性蛋白酶水解试验最优条件为,酶量为0.03%,pH值8.0,温度50℃,时间120min。乳清姜汁发酵试验最优条件为,乳酸菌种接种量为3%,乳清和姜汁的比例4:1,发酵时间5h。

This study contributes to the development of beverages that promote human health. Milk whey and ginger juice contain rich health - beneficial nutrients. In this study, milk whey and ginger juice were used as main ingredients to produce a fermented milk whey - ginger beverage. A uniform design testing method was adopted to determine the optimum conditions for fermentation of the milk whey -ginger beverage. The results of testing show that the optimum reaction conditions for basic proteinase are： an enzyme dosage of 0. 03 %, a pH of 8.0, a temperature of 50℃, and a duration time of 120rain. The results of testing also show that the optimum conditions for fermenting the liquid mixture of milk whey and ginger juice are： an inoculationlactic lactic bacteria dosage of 3%, a ratio of 4：1 （ milk whey to ginger juice）, and a fermentation duration time of 5h.