发酵乳清橘汁饮料的研制  

Preparation of the fermented beverages by whey and orange juice

作　　者：赵紫微[1] 潘道东[1] 曾小群[1] 王琳珺[1] 杨媛[1] 张玉林[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2013年第13期223-227,共5页Science and Technology of Food Industry

基　　金：宁波市重大攻关项目(2011C11017);宁波市创新基金(2010C92024)

摘　　要：以乳清粉为原料,经过蛋白澄清后添加干酪乳杆菌进行发酵。先在单因素实验基础上,以DPPH自由基清除率为指标,通过正交试验获取发酵乳清的最佳工艺参数;然后加入稳定剂和调味料制备具有抗氧化性的饮料,并通过正交试验优化制备抗氧化乳清发酵饮料的工艺配方。结果表明最佳工艺配方为:干酪乳杆菌浓度4%、乳清底物浓度10%、发酵温度为41℃、发酵时间8h、黄原胶0.3%、橘汁添加量4%、蔗糖添加量6%;最后制得的产品色泽乳黄、酸香浓郁,综合得分为82.6,DPPH自由基清除率为47.86%。Whey powder, which was used as substrate, was fermented with Lactobacillus casei after protein clarification.The optimal conditions of the fermentation were gained by orthogonal experiment on the basis of single factor test with the scavenging effect of fermentation broth on 1,1- diphenyl-2- picrylhydrazyl （ DPPH. ） as index; then mixed the fermented whey with stabilizer and sauce together to prepare the beverage, and the optimum prescription of beverage was optimized by orthogonal experiment.Results showed that optimal conditions of the production process were as follows= Lactobacillus casei 4%, fermentation time 8h, whey 10%, fermentation temperature 41℃;xanthan gum 0.3%, orange juice 4%, sugar 6%.The final product, whose comprehensive score and scavenging effect of DPPH. were 82.6 and 47.86% respectively, was not only a yellow color but also acid fragrance.

关 键 词：乳清 发酵饮料 抗氧化 DPPH·清除率 橘汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]