玉竹沙参乳酸菌饮料的工艺研究  

Process of Lactic acid Bacteria Beverage of Polygonatum and Adenophora

作　　者：王媛[1] 梁彦[1] 

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《饮料工业》2016年第1期33-36,共4页Beverage Industry

摘　　要：以玉竹、沙参以及鲜牛乳为主要原料,牛乳经杀菌后接种发酵剂进行乳酸发酵制成凝固型酸奶,经过调配制成活性乳酸菌饮料。通过单因素实验和正交试验,确定出玉竹浆、沙参浆、蔗糖以及复合稳定剂的最适添加量,玉竹浆添加量9%,沙参浆添加量7%,蔗糖添加量13%,复合稳定剂添加量0.20%。Polygonatum,adenophora and fresh milk are used as raw materials. After sterilization,milk was inoculated with starter cultures for lactic acid fermentation,turning into solidified yogurt,then developing activated lactic acid bacteria beverage. Through single factor experiments and orthogonal experiments,optimal volumes of polygonatum,adenophora,sugar and composite stabilizer were determined： polygonatum of 9%,adenophora of 7%,sugar of 13%and stabilizer of 0.20%.

关 键 词：玉竹 沙参 乳酸菌饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]