覆盆子保健乳酸菌饮料的研究

Development of a Health Fermentation Beverage with Raspberry

以覆盆子和牛乳为主要原料研制乳酸菌饮料。通过正交实验得出其最佳工艺参数为:复原乳添加量为40%(v/v),乳酸菌混合菌剂接种量为4%(v/v)、42~44℃发酵14h,糖添加量为9%(w/v)、柠檬酸0.1%(w/v),复配稳定剂0.15%(w/v),产品符合相应国家食品卫生质量要求。

A ferm ented beverage of raspberry w ith m ilk has been developed in this study.The optim um processing conditions for itw as determ ined by orthogonaltests.The results show ed thatthe optim alproduction conditions w ere as follow s:the addition am ountofm ilk 40%(v/v),the inoculum ofm ixed lactic acid 4% (v/v),ferm entation tem perature of42℃-44℃,ferm entation tim e 14 hours,the addition am ountof sugar9% (w /v), citric acid 0.1% (w /v), com plex stabilizer0.15% (w /v), the productsfitnationalstandards.