清汁苹果乳酸饮料的研制  

Development of Clarified Beverage Based on Lactic Acid Fermentation of Apple Juice and Milk

作　　者：徐长亮[1] 汤琳[2] 

机构地区：[1]西北农林科技大学食品与工程学院,陕西杨凌712100 [2]西北农林科技大学资源环境学院,陕西杨凌712100

出　　处：《乳业科学与技术》2012年第2期29-33,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：通过单因素及正交试验,对清汁苹果乳酸饮料工艺进行优化研究。结果表明:苹果乳酸饮料发酵工艺条件:保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌菌液按体积比2:1:2复配,温度38℃、复合菌剂接种量6%、牛奶添加量11mL/100mL、发酵时间11d,此时乳酸产量达13.85g/L;澄清条件:壳聚糖添加量0.3g/L、温度40℃、时间2h,该条件下透光率达96.167%。饮料配方为:100mL饮料中,乳酸含量0.5g、蔗糖添加量6g、氯化钠添加量60mg、蜂蜜添加量0.05g。苹果乳酸发酵醪的总抗氧化能力为42.68mg/mL,100μL时对DPPH自由基清除率达52.186%。In this study,a clarified beverage was developed based on lactic acid fermentation of apple juice and raw milk.The production process was optimized by one-factor-at-a-time and orthogonal array desigh methods.The optimal fermentation conditiions were a blend of Lactobacillus delbruechii subsp.bugaricus,S.thermophilus and Lactobacillus acidophilus at a ratio of 2：1：2 inoculated at an inoculum size of 6%,38 ℃ of fermentation temperature,11 mL/100 mL of milk concentration,and 11 d of fermentation time,yielding a lactic acid concentration of 13.85 g/L.The optimal clarification conditions were 2 h treatment with chitosan added at 0.3 g/L at 40 ℃,resulting in a transparency of 96.167%.The optimal beverage formula was composed of 0.5 g of lactic acid,6 g of sucrose,60 mg of sodium chloride and 0.05 g of honey per 100 mL.The trolox equivalent total antioxidant capacity of the fermentation broth was 42.68 mg/mL,and the DPPH radical scavenging rate was as high as 52.186% at a dose of 100μL.

关 键 词：苹果 乳酸发酵 乳酸饮料 抗氧化 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]