发酵型草莓果汁乳饮料加工工艺研究  

Research on processing technology of a lactic acid bacteria beverage with strawberry juice

作　　者：提伟钢[1] 邵士凤[2] 邹佩文[1] 

机构地区：[1]沈阳农业大学高等职业技术学院,辽宁沈阳110122 [2]沈阳乳业有限责任公司,辽宁沈阳110000

出　　处：《饮料工业》2011年第11期25-28,共4页Beverage Industry

摘　　要：对具有营养保健功能的发酵型草莓乳酸菌饮料的加工工艺进行了研究,并通过试验确定了该饮料生产的主要工艺流程。发酵型草莓乳酸菌饮料是以牛乳为原料经乳酸菌发酵成酸奶后,添加草莓汁、甜味剂、稳定剂、有机酸、水等调配成的产品,通过正交试验确定了饮料的最佳配方。结果表明:当添加酸乳35%、稳定剂0.5%、草莓汁10%时,饮料的综合品质最佳;同时优化了稳定剂的配比,当耐酸CMC-Na、阿拉伯胶、果胶的添加量分别为0.2%、0.2%、0.1%时,饮料的稳定性最好。A research was made on the processing technology of a lactic acid bacteria beverage with strawberry juice,which had some nourishing and healthcare functions,and experiments were carried out to determine the main technological process. Milk was fermented by Lactobacillus to give yoghurt,and strawberry juice,sweeteners,stabilizers,organic acids,water,etc. were added to it to make the beverage. Through orthogonal tests,the optimal formula was confirmed. The results showed that a beverage containing 35% yoghurt,0.5% stabilizers and 10% strawberry juice was characterized by the best quality. Moreover,the proportions of stabilizers were optimized. 0.2% acid-resistant CMC-Na,0.2% Arabic gum and 0.1% pectin could best stabilized the beverage.

关 键 词：草莓 发酵 乳饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]