怀菊花红枣乳酸菌饮料的工艺及稳定性研究

Research on craft and stability of Huai-chrysanthemum-red date Lactobacillus beverage

以发酵酸奶为主要原料,复配怀菊花汁和红枣浓缩汁制作一种具有清热祛火、补气养血、抗氧化的乳酸菌饮料。主要探讨了产品的感官质量和稳定性。通过正交试验,确定了怀菊花红枣乳酸菌饮料调配的最佳配方和适宜的制作工艺流程;同时研究了复配稳定剂对乳酸菌饮料稳定性的影响。试验结果表明,分别添加30%发酵酸奶、7%怀菊花汁、2%红枣浓缩汁、8%蔗糖、0.4%稳定剂制作的怀菊花红枣乳酸菌饮料具有较好的口感和稳定性。

Fermented yogurt was mixed with Huai-chrysanthemum juice and red date juice concentrate to make a Lactobacillus beverage which could clear heat and remove internal heat, nourishing Qi, anti-oxidation. This article mainly discussed the sensory quality and stability of the beverage. The optimal formula and appropriate production process had been determined through orthogonal tests. Simultaneously, the effects of compound stabilizers on the stability of the beverage were also researched. The experimental results showed that Huai-chrysanthemum-red date Lactobacillus beverage had a good taste and stability when adding fermented yogurt 30%, Huaichrysanthemum juice 7%, red date juice concentrate 2%, sucrose 8% and stabilizers 0.4%.