苹果芦荟乳复合发酵饮料的研制  

Preparation of Compound Fermented Beverage of Apple, Aloe and Milk

作　　者：巫永华[1] 李超[1] 陈尚龙[1] 王乃馨[1] 高君宇[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《食品工业》2016年第1期143-146,共4页The Food Industry

基　　金：国家星火计划项目(2014GA690103);徐州工程学院青年项目(XKY2013324)

摘　　要：以苹果、芦荟和脱脂乳粉为主要原料,对其复合发酵饮料的调配和发酵工艺及稳定性条件进行研究。试验结果表明,苹果芦荟乳复合发酵饮料的最佳调配工艺参数为苹果汁添加量20 m L、芦荟汁添加量15 m L、乳汁添加量10 m L和水添加量10 m L,此时感官得分为86.6;最佳发酵工艺参数为发酵剂用量0.10 g/100 m L、发酵温度40℃和发酵时间2.5 h,此时感官得分为90.0;使用0.1%CMC-Na作为稳定剂效果较好,此时离心沉淀率0.269%。将苹果、芦荟和脱脂乳粉制成的复合发酵饮料酸甜适中,复合风味明显且有层次感。The blending process,fermentation process and stability condition for production of the compound fermented beverage made from apple,aloe and skim milk was studied.The results showed that the best blending process of compound fermented beverage was as followings：apple juice 20 mL,aloe juice 15 mL,milk juice 10 mL,water 10 mL.Under these conditions,the sensory score as 86.6.The best fermentation process of compound fermented beverage was as followings：fermentation agent 0.10 g/100 mL,fermentation temperature 40℃,fermentation time 2.5 h.Under these conditions,the sensory score as 90.0.The best stability condition was 0.1%CMC-Na.Under these conditions,the centrifugal sedimentation rate as 0.269%.The compound fermented beverage prepared in the optimal conditions exhibited a taste of moderate sweet and sour,obvious compound flavor and administrative levels feeling.

关 键 词：苹果 芦荟 脱脂乳粉 复合发酵饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]