蓝莓秋葵复合乳酸菌饮料的研制  

Development of Blueberry Okra Compound Lactic Acid Bacteria Beverage

作　　者：于军香[1] 郑亚琴[1] 

机构地区：[1]临沂大学生命科学学院,山东临沂276005

出　　处：《食品研究与开发》2015年第19期75-77,共3页Food Research and Development

基　　金：山东省水果产业体系创新团队项目(SDAIT-03-021-19);山东省农业重大应用技术创新项目;临沂市重大科技创新项目(201211010);临沂大学农产品生产与贮藏加工创新团队项目

摘　　要：通过正交试验对蓝莓秋葵复合乳酸菌饮料的工艺配方和复合稳定剂进行筛选,结果表明:添加蓝莓、秋葵原汁10%、白砂糖11%、发酵乳22%、稳定剂0.30%时蓝莓秋葵复合乳酸菌饮料品质较佳。确定复合稳定剂的最佳工艺配方为果胶0.20%、CMC-Na 0.10%和PGA 0.20%。添加1 000 mg/L柠檬酸可以有效抑制蓝莓秋葵复合乳酸菌饮料贮藏过程中的褐变。The technology and stabilizer of blueberry okra compound lactic acid bacteria beverage were studied through on orthogonal design. The results showed that optimum formulation was the blueberry and okra juice10 %, sugar 11 %, fermented milk 22 %, stabilizer 0.30 %. The best technology of composite stabilizer was pectin 0.20 %, CMC-Na 0.10 % and PGA 0.20 %. Adding 1 000 mg/L citric acid effectively inhibited the browning progress during the storage of blueberry okra compound lactic acid bacteria beverage.

关 键 词：蓝莓 秋葵 乳酸菌饮料 稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]