芦荟发酵乳饮料的研制  

Development of a fermented milk beverage with aloe

作　　者：马立安[1] 夏帆[1] 贺飞英[1] 何新平[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《中国酿造》2007年第8期85-87,共3页China Brewing

摘　　要：以芦荟汁调配适量的乳粉为发酵原液,经乳酸菌发酵制成具有芦荟营养和保健功能的乳饮料。通过正交试验得到发酵乳饮料的最佳工艺条件,即发酵原液芦荟汁浓度20%、蔗糖添加量8%、发酵剂混合菌种保加利亚乳杆菌和嗜热链球菌的比例为1:1。Using aloe juice mixed with milk powder as raw materials, a kind of beverage with nutrition and healthcare function was developed by fermentation of Lactobacillus bulgaria and Streptococcus thermophilus. Through orthogonal experiments, the optimal conditions for beverage-making were determined as： concentration of aloe juice in raw fermenting must was 20%, 8% sucrose addition, the ratio of L. bulgaria and S. thermophilus for inoculation is 1：1.

关 键 词：芦荟 保加利亚乳杆菌 嗜热链球菌 乳酸发酵 乳饮料 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]