咸梅乳酸菌饮料加工工艺研究  

Processing technology of salted plum lactobacillus beverage

作　　者：王志江[1] 郑传进[1] 庄冰娜 

机构地区：[1]广东药学院食品科学学院,中山528458

出　　处：《食品科技》2014年第11期96-100,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31171710)

摘　　要：以咸梅汁为辅料,研究新型咸梅乳酸菌饮料的加工工艺。研究结果表明,咸梅汁能赋予产品天然的酸度和良好的咸梅风味。咸梅乳酸菌饮料的最优加工工艺为:咸梅汁添加量20%,发酵乳添加量30%,糖添加量6%,复合稳定剂添加量分别为明胶0.2%,CMC 0.25%,单甘酯0.03%。咸梅乳酸菌饮料色泽呈浅红褐色,具有特征的咸梅和发酵乳风味,质量指标符合国标要求。成品酸度为64.5°T,DPPH·自由基清除率为66.18%。Salted plum lactobacillus beverage was made using salted plum juice as ingredients. The results showed, salted plum juice greatly increased the acidity and salted plum flavor. The optimal technology of salted plum lactobacillus beverage were as follows： mixed with salted plum juice 20%, fermentation milk 30%, sugar 6%, pectin 0.2%, CMC 0.25%, glycerin monostearate 0.03%. The beverage was light reddish brown, with the characteristics of salted plum and fermented milk flavor, and the quality index conformed to the national hygienic standard for lactobacillus beverage. The acidity of beverage was 64.5 °T, and the rate of DPPH· radical scavenging was 66.18%.

关 键 词：咸梅汁 乳酸菌饮料 加工工艺 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]