发酵型红枣乳酸菌饮料生产关键技术研究及应用

Research and Application of Key Production Technology of Fermented Jujube Lactobacillus Beverage

选用草地放牧牛所产牛乳和红枣粉为主要原料,辅以益生元——低聚异麦芽糖,通过乳酸菌发酵等技术集成,研制出具有营养平衡和保健价值的红枣乳酸菌饮料。通过预处理单因素试验和正交试验,红枣乳酸菌饮料最佳工艺配方为:红枣粉1.0%、鲜牛乳40%、糖类4.0%(其中,低聚异麦芽糖2.0%)、复合稳定剂(羧甲基纤维素钠、三聚磷酸钠、魔芋粉)0.2%。采用直投式菌种(保加利亚乳杆菌和嗜热链球菌的比例为2∶1,添加量为40 g/1 000 kg)发酵酸奶:发酵温度为43℃、发酵时间4 h、终点酸度60°T,均质温度65℃、均质压力22 MPa。

A new kind of jujube Lactobacillus beverage with balanced nutrient and health function was developed by integration of LactobaciUus fermentation technology and other technology using milk produced by cows grazing in grassland, jujube powder and the prebioties of oligoisomahose as materials. The best prescription of the jujube Lactobacillus beverage was determined by pretreatment single factor experiment and orthogonal test： 1.0% jujube powder, 40% fresh milk, 4.0% carbohydrate （2.0% oligoisomaltose of the carbohydrate） and 0.2% composite stabilizer （sodium carboxymethylcellulose, sodium tripolyphosphate and konjaku flour）. The yoghurt was fermented by direct vat set： fermentation temperature was 43 ℃, fermentation time was 4 h, terminal acidity of fermentation was 60°T, homogenization temperature was 65 ℃ and homogenization pressure was 22 MPa. The ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was 2：1 and the addition was 40 g/1 000 kg.