绿豆、枸杞乳酸菌饮料的工艺配方优化  

Optimization of processing technology and formula of Lactobacillus beverage with mung bean and Chinese wolfberry

作　　者：王晓英[1] 段连海 霍岩[3] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130062 [2]吉林酒精工业集团有限公司,吉林长春130061 [3]吉林省粮油卫生检验监测站,吉林长春130061

出　　处：《中国酿造》2014年第7期153-156,共4页China Brewing

基　　金：吉林省教育厅重点项目(吉教科合字[2014]第437号)

摘　　要：对具有营养保健功能的绿豆、枸杞乳酸菌饮料的加工工艺进行了初步探讨。通过正交试验和方差分析,确定了该饮料的最佳配方为绿豆浆与枸杞汁的混合比例为1∶1,混合汁添加量为30mL/100mL,白砂糖添加量为12g/100mL,柠檬酸添加量为0.15g/100mL;稳定剂为羧甲基纤维素钠、黄原胶组成的复合稳定剂,添加量分别为0.05g/100 mL、0.20g/100mL。以此工艺生产的饮品具有良好的性状和独特的风味。The processing technology of healthy Lactobacillus beverage with mung bean and Chinese wolfberry was studied.Through orthogonal test and variance analysis,the optimal formula of the beverage was as follows：mung bean juice and Chinese wolfberry juice ratio 1：1,mixed juice addition 30 ml/l00 ml,sucrose addition 12 g/1 00 ml,citric acid addition 0.15 g/1 00 ml.Sodium carboxyl methyl cellulose and xanthan gum were chosen as stabilizer with the addition of 0.05 g/100 ml and 0.20 g/100 ml,respectively.The product has good quality and special flavor.

关 键 词：绿豆 枸杞 乳酸菌饮料 保健饮料 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]