益生菌阿胶低肽复合乳饮料调配工艺

Study on Formulation Process of Probiotics Compound Milk Beverage with Low Peptide of Asini Corii Colla

利用双歧杆菌与传统乳酸菌复合发酵牛奶、阿胶低肽粉、红枣、黑枸杞混合液,研制一种复合乳饮料。通过单因素及响应面实验进行调配工艺优化,以感官评价为指标,得到最佳工艺参数:木糖醇2 g/100 mL,柠檬酸0.15 g/100 m L,复合香精0.08 g/100 mL,蜂蜜8 g/mL(均为质量浓度,下同)。以沉淀、乳清析出及脂肪上浮等指标,采用正交试验研究复合乳饮料的稳定性结果表明,最佳配方:瓜尔胶0.04 g/100 mL,黄原胶0.08 g/100 m L,蔗糖酯0.3 g/100mL(均为质量浓度,下同)。以此配方研制的复合乳饮料酸甜适宜,风味诱人,稳定性良好。

A kind of compound milk beverage was prepared with mixed fermentation liquid of milk, low peptide powder of asini corii colla,jujube and black medlar liquid by bifidobacterium and traditional lactic acid bacteria. The blending process formula of compound milk beverage was optimized by single factor response surface test, combining with sensory evaluation index. The results showed that the optimum conditions were:xylitol 2 g/100 mL, citric acid 0.15 g/100 m L, xylitol 2 g/100 mL, citric acid 0.15 g/100 m L, compound essence 0.08 g/100 mL,honey 8 g/mL. The stability of compound milk beverage was studied by orthogonal test, combining with specific evaluation index included precipitation, whey separation and fat floatation. The results indicated that the optimum formula were: guar gum 0.04 g/100 mL, xanthan gum 0.08 g/100 mL, sucrose ester 0.3 g/100 mL. The compound milk beverage prepared by this formula had good taste, attactive fragrance,and good stability.