西藏野生荨麻茎叶乳酸发酵饮料的研制  

Development of the Fermentation Beverage of Tibetan Wild Nettle Cauline Leaf by Lactic Acid Bacteria

作　　者：杨林[1] 刘翠花[1] 罗章[1] 

机构地区：[1]西藏农牧学院,西藏林芝860000

出　　处：《中国食物与营养》2013年第7期55-58,共4页Food and Nutrition in China

基　　金：科技部农业科技成果转化资金资助(项目编号:2009GBZF400353)

摘　　要：以西藏野生裂叶荨麻茎叶浸提液和脱脂乳为主要原料,用乳酸菌进行乳酸发酵,制得荨麻茎叶乳酸发酵饮料。发酵最佳工艺条件为:荨麻浸提液与脱脂乳的质量比例为3∶2、接种量为4%、发酵时间为12h、发酵的温度为38℃、蔗糖添加量为8%。最佳风味配方为:木糖醇5%、柠檬酸0.06%、β-环糊精0.02%。发酵饮料稳定剂最佳配方为:CMC-Na 0.20%、黄原胶0.08%、琼脂0.04%。Tibet wild crack leaf nettle cauline leaf extract and skimmed milk as the main raw material, fermentation beverage was pre- pared through lactic acid bacteria.The optimum fermentation technological conditions were quality ratio of nettle extract and skimmed milk 3：2, inoculation quantity 4% , fermentation time 12 b, fermentation temperature 41 ℃, and sugar 8%. The optimum formula was xylitol 5% , citric acid 0. 06% , beta-eyclodextrin 0. 02%. The optimum stabilizer formula for fermented beverage was CMC-Na 0. 20 % , xanthan gum 0. 08%, AGAR 0. 04%.

关 键 词：荨麻茎叶 乳酸发酵 饮料研制 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]