蓝莓乳酸菌发酵饮料的研制

Developing a Lactobacillus Fermented Beverage of Blueberry

以蓝莓为原料,制作乳酸菌发酵饮料,通过单因素试验和正交试验确定了该饮料的各项最佳工艺参数。发酵最佳工艺条件为蓝莓汁∶脱脂牛奶的比例为1∶1.5,发酵时间为20 h,发酵温度为40℃,菌种接种量为4%。蓝莓乳酸菌饮料最佳配方为原发酵汁添加量80%,白糖添加量5%,柠檬酸添加量0.01%;蓝莓乳酸菌饮料稳定剂添加量为黄原胶添加0.15%、CMC-Na添加0.06%、海藻酸钠添加0.07%。

The blueberry as raw materials, production of Lactobacillus fermented beverage, the optimal parameters for this beverage was determined by single factor and orthogonal experiment.The optimal fermentation conditions for：blueberry juice and skim milk ratio of 1 ∶ 1.5,fermentation time 20 h, fermentation temperature 40 ℃, amount of vaccination 4 %. The optimum formula of blueberry lactobacillus fermented beverage was blueberry fermented original juice 80 %, sugar 5 %, citric acid 0.01 %;composed of blueberry Lactobacillus fermented beverage a stabilizer of 0.15 % xanthan gum,0.06 % CMC-Na,0.07 % sodium alginate.