黑米乳酸菌饮料的加工工艺研究  

Study on Processing Technology of Lactic Acid Bacteria Beverage with Black Rice

作　　者：提伟钢[1] 邵士凤[2] 

机构地区：[1]沈阳农业大学高等职业技术学院 [2]沈阳辉山乳业有限责任公司技术部

出　　处：《江西食品工业》2010年第4期40-42,39,共4页Jiangxi Food Industry

摘　　要：本文对具有营养保健功能的黑米乳酸菌饮料的加工工艺进行了研究。通过实验确定了该饮料生产的主要工艺流程。黑米乳酸菌饮料是以黑米和牛乳为原料经乳酸菌发酵后,添加甜味剂、稳定剂、有机酸、水、香精等调配成的产品,通过正交试验确定了饮料的最佳配方。结果表明:黑米发酵乳35%,稳定剂0.5%,柠檬酸0.25%时最佳,可得到具有独特风味的高质量产品。The processing technology of lactic acid bacteria beverage with black rice with nutritional and healthy functions was discussed in this article. After a lot of experiments, the main technological process was obtained. Lactic acid bacteria beverage with black rice was prepared by lactobacillus fermented milk, black rice, acid, stabilizer, water, etc. Through orthogonal test the best condition was confirmed. The results showed that the best formula was adding 35% black rice fermented milk, 0.5% stabilizer, and 0.25% citric acid. The high quality product with unique flavor was obtained using the above technical conditions.

关 键 词：黑米 乳酸菌饮料 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]