紫薯玉米粒乳酸菌乳饮料生产工艺及其稳定性研究  

Study on production process and stability of lactobacillus milk beverage with purple yam and purple corn

作　　者：魏仲珊 李华丽 邓萍 陈瑶 罗玉 

机构地区：[1]湖南优蜜食品科技有限公司,湖南长沙410131

出　　处：《食品工业科技》2012年第19期263-268,共6页Science and Technology of Food Industry

摘　　要：以紫薯为原料制备酶解紫薯液,以鲜牛奶为原料制备发酵乳,往发酵乳中加入糖、稳定剂和螯合剂,搅拌混匀,按比例加入紫薯液进行调配,再进行灌装,灌装同时放入备用紫玉米粒,经杀菌,即得到紫薯玉米粒乳酸菌乳饮料产品。通过单因素及响应面实验,对复合稳定剂添加量、螯合剂添加量、均质压力和杀菌温度等影响因素进行了稳定性研究。结果表明,复合稳定剂(单甘酯:CMC:琼脂=10:9:3)加量为0.24%,螯合剂(三聚磷酸钠:六偏磷酸钠=2:3)加量为0.048%,均质压力为30MPa,杀菌温度为80℃。在此工艺条件下,饮料的沉淀率为1.68%,基本达到了稳定效果。The purple yam as the main materials prepared purple yam liquid and the milk prepard fermented milk,added sugar,stabilizing agent,chelating agent in fermented milk,mixed equably,which prepared with purple yam liquid according to the proportion,then put purple corn in it,sterilizing then get lactobacillus milk beverage with purple yam and purple corn product.The single factor and the response surface experiment indicated that the addition of stabilizing agent was 0.24%（monoglyceride：CMC：agar-agar=10：9：3）,the addition of chelating agent was 0.048%（sodium phosphate trimer：calgon=2：3）,homogenize pressure was 30MPa,sterilizing temperature was 80℃.In this condition,the precipitation rate of the beverage was only 1.68%,achieved basically the effect of stability.

关 键 词：紫薯 紫玉米 乳酸菌乳饮料 稳定性 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]