复合果蔬汁发酵乳工艺配方的研制  

Development process and formula of compound fruit and vegetable juice fermented milk

作　　者：石玉欣 马欣荣 王珺一 高晗[1] 

机构地区：[1]河南科技学院食品学院,新乡453003 [2]新乡市质量技术监督检验测试中心,新乡453002

出　　处：《食品科技》2015年第7期114-117,共4页Food Science and Technology

基　　金：科技部农业科技成果转化资金项目(2007GB2D000192)

摘　　要：研究以鲜乳为原料,添加番茄、胡萝卜、苹果3种果蔬汁进行乳酸菌发酵。采用正交试验确定复合果蔬汁最优配方为：苹果汁24%、番茄汁6%、胡萝卜汁17%、羧甲基纤维素钠0.25%;复合果蔬汁发酵乳最优配方为：鲜牛乳60%、复合果蔬汁20%、蔗糖7%、接种2%的乳酸菌菌种（Lb：St=1：1）,在43℃恒温条件下发酵3.5 h后,置于0-4℃的冰箱中冷藏后熟10-12 h。所得果蔬汁发酵乳制品口感细腻、组织均匀、酸甜可口,富有浓郁的果蔬芳香及乳香。With milk as main material and adding some tomato juice,carrot juice and apple juice to be fermented by Lactic acid.The optimum processing technique is established by orthogonal test.The result showed that the optimal formula for compound fruit and vegetable juice：apple juice 24% ,tomato juice 6% ,carrot juice 17% ,CMC-Na 0.25% .The optimal formula for compound fruit and vegetable juice fermented milk：fresh milk 60% ,combine juice 20% ,cane sugar 7% ,addition optimum inoculum size of L.bulgaricus and Str.thermophilus 1：1（Lb：St=1：1） 2% ,put it in 43 ℃ under the condition of constant temperature fermentation after 3.5 h,and storing in the 0-4 ℃ refrigerator cold for 10-12 h.The compound juice fermented milk beverage is stable and delicious with fruit sweetness and sourness.The final product have a clear and special taste.

关 键 词：复合果蔬汁 鲜乳 乳酸菌 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]