益生菌玫瑰活性乳酸菌饮品的研制

Studies on the Production of Rose Lactobacillus Drink with Probiotics

本文详细介绍了益生菌玫瑰活性乳酸菌饮品的研制工艺,并通过L9(33)正交试验探讨了玫瑰花粉的添加量、稳定剂的杀菌温度和时间以及发酵乳添加量对产品稳定性和口感的影响,同时研究了该产品菌种的生长随pH变化的曲线,得出制备的最优组合为:玫瑰花粉添加量为0.35%,菌种发酵时间为72 h,发酵乳含量为37.5%,稳定剂杀菌温度及时间为85~90℃/20 min.

The processing conditiongs of rose lactobacillus drink with probiotics were introduced in this paper,through orthogonal experiments of L9(33),the paper studied the affecting factors to the drink:quantities of rose pollen,the best sterilization temperature/time of stabilizer,quantities of yogurt,and the variation curve for the time of fermentation and pH.The results showed that the optimal conditions for the production of yakult flavored lactobacillus drinkwere:the best quantities of the rose pollen 0.35%,the time of fermentation 72 h,the quantities of yogurt 37.5%,the best sterilization temperature/time of stabilizer 85~90℃/20 min.