双蛋白活性乳酸菌饮料的研制  

Preparation of active lactobacillus drink with double proteins

作　　者：张多敏[1] 司卫丽[1] 陈毓滢[1] 周雪松[1] 曾建新[1] 

机构地区：[1]广州合诚实业有限公司,广州510530

出　　处：《中国乳品工业》2009年第2期39-41,共3页China Dairy Industry

基　　金：广州市科技计划项目(2006U12CA011);广州开发区区科技计划项目(2007Q-P074)

摘　　要：研究了双蛋白活性乳酸菌饮料的生产配方及制备工艺。结果表明,当HC-110参与发酵时,HC-110蛋白︰全脂奶粉蛋白︰脱脂奶粉蛋白=2︰1︰1,蔗糖质量分数为6%和AK糖质量分数为0.02%时;采用柠檬酸︰乳酸︰酒石酸=1︰1︰1调整pH值至4.0时,产品口感较佳、稳定性良好。The recipe and preparation parameters of active LactobaciUus drink with double proteins were studied in the paper. The result showed that when HC-110 took part in fermentation, the protein ratio of HC-110, whole milk and skimmed milk was 2：1：1, the content of sucrose and AK were 6% and 0.02%, and pH was adjusted to 4.0 which composed by the same content of Citric acic, Lactic acid and tartrate, the stability and taste of the product were best.

关 键 词：双蛋白 活性乳酸菌饮料 口感 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]