摘要
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.
出处
《食品研究与开发》
CAS
北大核心
2015年第18期95-97,126,共4页
Food Research and Development
关键词
蓝莓
乳酸菌
发酵
稳定剂
blueberry
Lactobacillus
fermented
stabilizer