发酵型乳酸羊乳果味饮料加工工艺研究  

The Study on the Fermentation Lactic Acid Fungus Goat's Milk Drinks Production Craft and Formula

作　　者：宋社果[1] 张洪亮[1] 曹斌云[1] 

机构地区：[1]西北农林科技大学,陕西杨凌712100

出　　处：《畜牧兽医杂志》2008年第4期49-51,共3页Journal of Animal Science and Veterinary Medicine

基　　金：国家863项目(2007AA10Z167);国家科技支撑计划(2006BADA11)

摘　　要：本试验选用草莓,胡萝卜,五味子,羊奶为主要原料,采用正交试验对发酵型乳酸菌羊乳饮料生产工艺进行了系统的研究,最终确定了该新型复合酸羊乳饮品的加工工艺、方法及最佳配方。结果表明:①乳酸羊乳果味饮料加工工艺为:鲜羊乳→过滤、消毒→加糖、果蔬汁、菌种发酵→冷藏→添加果汁与其它辅料调配→灌装→灭菌。②五味子的最佳提取工艺为:第一次加入5倍的水,保持温度在70～80℃之间30min,第二次加入3倍的水,温度与时间同第一次,第三次同第二次。③乳酸菌羊乳饮料的最佳配方为羊乳酸乳为40%、草莓2.5%、五味子6%、稳定剂0.5%。This experiment selected the strawberry, the carrot, the fruit of Chinese magnoliavine and the goat milk as the main raw material, used the orthogonal experiment to conduct the system research to the fermentation lactic acid fungus goat＇s milk drink production craft, and finally determined this new duplicate complex acids goat＇s milk drink processing craft, the method and the best formula. The result indicated that, （1） The lactic acid goat＇s milk drink fruit taste drink processing craft was： the fresh Goat＇s milk → filters, the disinfection → sweetens, the fruits and vegetables juice, the mold mushroom spawn ferments → the refrigeration → increase fruit juice to mix with other supplementary materials → fills installs → the antiseptic. （2） fruit of Chinese magnoliavine best to withdraw the craft was： first time joins 5 time of water, the maintenance temperature between 70℃ and 80 ℃ in 30min, the second time joins 3 times of water, the temperature and the time with the first, the third time with the second . （3） lactic acid fungus goat＇s drink best formula was the sour goat＇s milk 40%, the strawberry 2.5 %, the fruit of Chinese magnoliavine 6 %, the stabilizer O. 5 %.

关 键 词：胡萝卜 草莓 五味子 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TS252.54[轻工技术与工程—食品科学与工程]