蓝莓酸乳饮料的工艺研究  

Study on processing technology of blueberry yogurt beverage

作　　者：王少庸[1] 费英敏 

机构地区：[1]黑龙江省中医研究院,哈尔滨150036 [2]哈高科大豆食品有限责任公司,哈尔滨150078

出　　处：《中国乳品工业》2011年第7期59-61,64,共4页China Dairy Industry

摘　　要：以纯牛奶和蓝莓为主要原料,通过发酵、调配、均质、杀菌等加工工艺制成蓝莓酸乳饮料,通过单因素和正交实验法筛选出最佳工艺配方,采用CMC和黄原胶对其稳定性进行研究,优化并确定了最佳工艺配方为:酸奶30%,蓝莓汁12%,蔗糖12%,柠檬酸0.02%,乙基麦芽酚0.01%,苯甲酸钠0.10%,水45%(均为质量分数)时蓝莓酸乳饮料风味最佳;CMC质量分数为0.5%和黄原胶0.1%复配时蓝莓酸乳饮料稳定性最好。The paper used fresh milk and blueberry as main ingrediengts, through fermentation, dispensation,homogenization,sterilization and etc, made the blueberry yogurt beverage .the optimum technological conditions were determined with single-factor test and orthogonal test. The stability was studied with two additives：CMC and Xanthan,the optimum formulation was optimized and determined：when the additive amount meet yoghurt 30%,blueberry juice 12%, sucrose 12%, lemon acid 0.02% Ethyl maltol 0.010%, Sodiun Bebzoate 0.1% and water 45% the blueberry yogurt beverage had a good flavor and taste; when the additive amount meet CMC 0.5% ,the mixture of Xanthan Gum 0.1% the blueberry yogurt beverage was considered to be the better stabilizer.

关 键 词：酸乳饮料 蓝莓 配方 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]