摘要
以刺槐花酶解液和鲜牛奶为原料,采用正交试验分别对刺槐花发酵乳饮料的配方及复配稳定剂的组合进行了优化研究。结果表明刺槐花酶解液15%,牛乳45%,接种量2.5%,发酵时间5h时,产品口感风味佳;复配稳定剂组合为CMC用量0.25%,HMP用量0.15%,PGA用量0.25%时,产品离心沉淀率为0.6%,稳定性最佳。
Taking Robinia pseudoacacia enzymolysis liquid and fresh milk as the raw material, the research optimizes the formulation and compound stabilizer combination of a Robinia pseudoacacia fermentation beverage by employing orthogonal test. The results＇ show that the product tastes good when there is a combination of 15% of Robinia pseudoacacia, 45% of milk and 2.5% of inoculums size with 5 hours＇ fermentation time. The best stability is obtained with a minimum precipitation rate at 0.6% when the compound stabilizers are composed of 0.25% of CMC, 0.15%of HMP, and 0.25% of PGA.
出处
《黄山学院学报》
2014年第3期68-71,共4页
Journal of Huangshan University
基金
黄山学院自然科学研究项目(2008xkjq025)
关键词
刺槐花
发酵
工艺
稳定性
Robinia pseudoacacia
fermentation
process
stability
