鲜白莲发酵乳酸饮料加工工艺  

The Processing Technology of Lactic Acid Beverage with Fermented Fresh Lotus Seeds

作　　者：高水桃[1] 吴蔚书[1] 武美莲[1] 

机构地区：[1]江西工业职业技术学院,江西南昌330039

出　　处：《食品研究与开发》2012年第2期84-86,共3页Food Research and Development

摘　　要：以鲜白莲、脱脂乳为主要原料,运用正交试验法对鲜白莲发酵乳酸饮料的加工工艺进行研究,结果表明饮料的最佳配方为:莲子乳60%,脱脂乳20%,蔗糖7%,感官评分为89;复合乳化稳定剂最适配比为单甘酯0.05%,蔗糖酯0.10%,黄原胶0.05%,海藻胶0.05%,卡拉胶0.10%。This paper studied the processing technology of lactic acid beverage with fermented fresh lotus seed by the orthogonal experimental method,with fresh lotus seeds,skimmed milk as main materials.The result showed that the best prescription included lotus seeds 60 %,skimmed milk 20 % and sugar 7 %,sensory score 89.And the optimum ratio of composite emulsion stabilizer was glycerin monostearate 0.05 %,sucrose ester 0.10 %,xanthan gum 0.05 %,seaweed gel 0.05 %,carrageenan 0.10 %.

关 键 词：鲜白莲 乳酸饮料 工艺 

分 类 号：TS275.3[轻工技术与工程—农产品加工及贮藏工程]