发酵型柚子汁乳酸菌饮料的研制  

Processing Technology for a Lactobacillus-fermented Milk Beverage with Pomelo Juice

作　　者：任大勇[1] 呼妍帅[1] 孟思宇[1] 翁璐超[1] 杨嫦娥[1] 李豪[1] 章检明[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《饮料工业》2013年第8期9-11,17,共4页Beverage Industry

基　　金：吉林农业大学大学生科技创新基金2012

摘　　要：以柚子汁、纯牛奶为原料,经乳酸发酵等工艺研制出柚子乳饮料。通过正交试验确定了发酵工艺参数,筛选出最优组合。结果表明,发酵最佳工艺条件为柚子汁含量12%,发酵剂用量5%,蔗糖含量8%,在42℃下发酵6h。在此条件下产品组织细腻,色泽良好,酸甜可口。Through the processes including Lactobacillus fermentation, a milk beverage was made from pomelo juice and pure milk as the major materials. By single-factor experiments and orthogonal tests, the fermentation parameters were determined and the optimum formula confirmed as：pomelo juice 12%, inoculum of LactobaciUus strains 5%, sugar 8%, and fermentation at 42℃ for 6h. The beverage obtained was characterized by a delicate texture, nice color and pleasant sweetness and sourness.

关 键 词：柚子汁 发酵 乳酸菌 乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]