南瓜胡萝卜发酵乳饮料的工艺研究  

Production technology of pumpkin-carrot fermented milk beverage

作　　者：孙婕[1] 尹国友[1] 杜佩佩[1] 史亚杰[1] 赵卫涛[1] 陈合兴[1] 

机构地区：[1]河南城建学院生物工程系,河南平顶山467044

出　　处：《中国酿造》2011年第9期40-43,共4页China Brewing

基　　金：河南省科技计划重点科技攻关项目(102102110157);河南城建学院科学研究基金项目(2010JZD008)

摘　　要：以南瓜、胡萝卜为主要原料,经预处理、软化、打浆等工序,添加各种辅料,采用单因素试验和响应面设计,确定南瓜胡萝卜发酵乳饮料生产的最佳配方和工艺条件。结果表明,饮料的最佳配方为南瓜汁70%,胡萝卜汁30%,脱脂乳粉2.5%,安赛蜜0.025%,复合稳定剂0.18%。饮料的最佳工艺条件为接种量3%,发酵温度42℃,发酵时间4h。The pumpkin-carrot fermented milk beverage was produced using pumpkin and carrot as main raw materials by a series of treatments （pretreatment, softening, mashing, etc） and with the addition of different minor ingredients. The optimal formula and production conditions of pumpkin-carrot fermented milk beverage were determined by single factor test and response surface design. The results showed that the optimal formula of the beverage were pumpkin juice 70%, carrot juice 30%, skimmed milk powder 2.5%, acesulfame 0.025% and composite stabilizer 0.18%. The optimal production conditions of the beverage was inoculum 3%, fermentation temperature 42℃ and fermentation time 4h.

关 键 词：南瓜 胡萝卜 发酵 含乳饮料 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]