一种双歧杆菌复合乳饮料的研制  

Research on One Kind of Bifidobacterium Composite Milk Beverage

作　　者：赵正涛[1] 陈亮[1] 张传森[1] 方海洋[1] 安鑫[1] 

机构地区：[1]山东农业大学食品学院,山东泰安271000

出　　处：《乳业科学与技术》2009年第3期136-139,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：中国博士后科学基金资助项目(20070411100);山东省自然科学基金资助项目(2007ZRB02217)

摘　　要：以发酵生产的嗜酸乳杆菌发酵乳、双歧杆菌发酵乳、增香普通酸乳为原料,通过复配得到一种长双歧益生菌饮料。采用CMC、果胶、黄原胶、单甘酯四种添加剂对其稳定性进行了优化,并确定了其最佳配方为:80%发酵乳、12%水、8%蔗糖、CMC0.5%、果胶0.1%、黄原胶0.1%、单甘酯0.15%。Lactobacillus acidophilus fermented milk, Bifidobacterium fermented milk and ordinary yogurt were used as material. Bifidobacterium Composite Milk Beverage was remixed by these three yogurt. The stability was optimized with four additives： CMC, pectin, Xanthan and monoglyceride ester. The optimum formulation was determined： 80% fermented milk, 12% water, 8% Sucrose, 0.5% CMC, 0.1% pectin, 0.1% Xanthan, 0.15% monoglyceride ester.

关 键 词：酸乳 长双歧杆菌 黄原胶 单甘酯 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]