番茄芦荟发酵乳饮料的研制  

Production of fermented milk drink containing tomato and aloe juices

作　　者：刘殿锋[1] 李明泽[1] 马艳华[1] 陶令霞[1] 王洪习[1] 朱学文[1] 王宗善[1] 

机构地区：[1]濮阳职业技术学院生物工程与农业经济系,河南濮阳457000

出　　处：《中国酿造》2009年第12期134-137,共4页China Brewing

基　　金：濮阳市科技攻关重点项目(080504)

摘　　要：以番茄汁、芦荟汁和奶粉为主要原料,杀菌后接种乳酸菌发酵得到番茄芦荟发酵乳饮料,并通过正交试验确定出了最佳技术参数。该发酵乳饮料的原料最佳配比为:番茄汁20%、芦荟汁20%,蔗糖8%;制备该番茄芦荟乳饮料的最佳发酵工艺条件为:发酵时间5.5h,发酵温度为42℃,接种量为3%。该产品不但营养丰富,风味纯正,而且还具有保健作用,是一种符合现代人健康理念的保健饮品。The fermented milk drink with tomato juice, aloe juice and milk powder as main material was produced. The laetobacillus was introduced after sterilization. The optimal parameters were obtained through orthogonal experiment as followed： tomato juice 20%, aloe juice 20%, sugar 8%, fermentation time 5.5 h, fermentation temperature 42℃ and imoculum 3%. Under these conditions, a high nutrition and good flavor yogurt was obtained.

关 键 词：番茄 芦荟 乳饮料 正交试验 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]