富γ-氨基丁酸乳酸菌发酵功能饮料的研制  

Preparation of γ-amino butyric acid-enriched lactic acid bacteria fermentation functional beverage

作　　者：薛茂云[1] 龚小峰[2] 陆小雪[2] 邹宇[2] 顾振新[2] 

机构地区：[1]江苏经贸职业技术学院,江苏南京210007 [2]南京农业大学,江苏南京210095

出　　处：《食品工业科技》2011年第3期297-300,共4页Science and Technology of Food Industry

基　　金：江苏省高新技术项目(BG2004323)

摘　　要：以糙米汁、黄豆芽汁和牛奶酶解液为培养基生产的富含γ-氨基丁酸乳酸菌发酵液为原料,进行功能饮料研制。优化得到的GABA功能饮料配方为:乳酸菌发酵液5%、枸杞汁40%、苹果汁40%、复合甜味剂3%、柠檬酸0.10%。经0.25%(w/v)的明胶和0.25%(w/v)的单宁澄清后,饮料于室温放置60d未出现浑浊和沉淀等现象。模糊综合评价表明,GABA功能饮料符合消费者的饮用要求。A kind of health GABA enriched soft drink was developed with the whole liquor from L. lactis B fermentation from brown rice juice,germinated soybean juice and hydrolyzed skim milk.The experimental results showed that the optimum ingredients of GABA-enriched soft drink were as follows： 5% fermentation broth,40% medlar juice,40% apple juice,3% compound sweetener,0.10% phosphoric acid.After clarified with 0.25% gelatin and 0.25% tannin clarification,there was no deposition in the beverage after 2 months storage at the room temperature.Fuzzy comprehensive evaluation methodology showed that GABA-enriched soft drink was acceptable to sensory test members.

关 键 词：Γ-氨基丁酸 枸杞汁 苹果汁 饮料 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]