胡萝卜汁双歧杆菌发酵乳饮料的加工技术  

Studies on the processing technique for fermented bifido carrot milk beverage

作　　者：丁武[1] 寇莉苹[1] 宋社果[1] 王丽[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《西北农林科技大学学报（自然科学版）》2002年第z1期47-49,共3页Journal of Northwest A&F University(Natural Science Edition)

摘　　要：对双歧杆菌发酵乳饮料中胡萝卜汁、蔗糖的添加量进行了研究。结果表明 ,胡萝卜汁的添加量以10 0 g/ kg,蔗糖以 80 g/ kg为宜。按设定工艺生产 ,最终产品风味口感良好 ,无胡萝卜的不良风味 ,其活菌数达到 10 6m L- 1 ,β-胡萝卜素≥ 3.1mg/ L ,保质期A study on the processing technique for fermented Bifido carrot milk beverage which is nutritional,sanitarian and fresh,was carried out.The specialty of fermented Bifido carrot milk beverage is to amplify the Bifidos physiological function and the β carratenes nutritional function.The final product gives a clear,fresh taste and aroma,hasnt the bad flavor of carrot,after 30 days storage,the number of Bifido bacteria reaches to 10 6 mL -1 ,β carotene≥3.1 mg/L.

关 键 词：双歧杆菌 胡萝卜汁 发酵乳饮料 

分 类 号：Q935[生物学—微生物学]