发酵型乳清沙棘饮料的研制  

Study on the fermented beverage by whey and seabuckthorn

作　　者：包怡红[1] 李雪龙[1] 张佳慧[1] 

机构地区：[1]东北林业大学林学院,哈尔滨150040

出　　处：《食品科技》2006年第12期113-117,共5页Food Science and Technology

基　　金：哈尔滨市科委青年基金项目(010-413923)。

摘　　要：以经过蛋白澄清的乳清作为底物,采用混合乳酸菌对其进行发酵,并利用发酵乳清与沙棘汁调配制成发酵型沙棘汁乳清饮料。试验中,通过正交试验确定了混合发酵剂对乳清发酵的最佳条件为:嗜热链球菌与保加利亚杆菌比例1∶2,接种量4%,发酵温度38℃。在该条件下发酵4h,pH达到4.96,酸度达到26.8°T,乳糖含量为6.81%。同时,通过正交试验确定了对产品品质影响最大的沙棘汁、蔗糖和稳定剂的添加量,得到发酵型沙棘汁乳清饮料的最佳配方为沙棘汁7.5%、蔗糖6%、稳定剂0.3%。To use whey with protein defecated as substrates, fermented whey with mixed lactic acid bacteriium, then mixed the fermented whey with seabuckthom juice together to prepare the beverage. The orthogonal experiment showed that the optimal fermentation condition was： the ratio of Streptococcus thermophilus to Lactobacillus bulgancus was 1：2, fermented temperature was 38℃ and the inoculums content was 4%, after fermentation was carried out 4h, pH reached 4.96, acidity was 26.8°T, the lactose content was 6.81%. The orthogonal experiment also showed that the optimal recipe of this beverage was seabuckthom juice 7.5%, sucrose 6% and stabilizer 0.3%.

关 键 词：乳清 沙棘 发酵 饮料 

分 类 号：TS201.2[轻工技术与工程—食品科学]