椰奶乳酸发酵饮料的生产工艺优化  

Study on the Processing Technique of Coconut Milk Lactic Acid Bacteria Beverage

作　　者：邵焕霞[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品与发酵科技》2009年第6期41-44,共4页Food and Fermentation Science & Technology

摘　　要：本文对椰奶乳酸菌饮料的生产工艺进行初步探讨,通过二次回归正交实验得到最佳配方:普通乳酸菌(保加利亚乳杆菌:嗜热链球菌比例=1:1)添加量为4%,奶粉添加量11%(全脂奶粉:脱脂奶粉=4:6),椰奶20%,其中制作工艺配料比椰肉:椰子水:水为1:2:6,酸奶稀释度1:2,蔗糖9%,稳定剂0.3%,其中海藻酸丙二醇酯:高甲氧基果胶为3:1,椰子香精0.233%。The processing technique of coconut milk was studied in this paper. Through the quadratic orthogonal testt, the best formula of fermented coconut milk with yoghurt was produced. The final result of pointed out the best crafting conditions, such as Lactobacillus （Laetobacillus bulgaricus： Streptococcus thermophilus was 1：1） dose was 4%, 10% milk powder （whole milk powder： skim milk powder was 4：6）, 20% coconut milk （the rate of ingredients of processing technique coconut： coconut water： water was 1：2：6）, the dilution rate of yogurt was 1：2, 9% saccharose, 0.3% stabilizer（prepylene glycol alginate： high methoxyl pectin was 3：1 ）and 0.233% coconut flavor.

关 键 词：椰奶乳酸菌饮料 保加利亚乳酸杆菌 嗜热链球菌 稳定剂 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]