玉竹活性乳酸菌复合饮料的研制  

The Development of Polygonatum odoratum Active Lactic Acid Bacteria Compound Beverage

作　　者：王媛[1] 梁彦[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101

出　　处：《吉林农业科技学院学报》2016年第2期18-20,57,共4页Journal of Jilin Agricultural Science and Technology University

基　　金：吉林省大学生科技创新项目(吉农院合字[2015]第093号)

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8%,沙参浆添加量7%,蔗糖添加量14%,复合稳定剂添加量0.2%。Took Polygonatum odoratum,Adenophora stricta and fresh cow’milk as main materials.Thesterilized milk which inoculated the starter culture processing lactic acid fermentation form the concretionarysour milk,which need depoly following. By making single factor experiment and orthogonal test,got the optimaladditive amount of Polygonatum odoratum juice,Adenophora stricta juice,cane agent and compositiveannexing agent,which were the additive amount of polygonatum juice is 8% ,the additive amount ofadenophora juice is 7% ,the additive amount of cane sugar is 14% ,the additive amount of compositiveannexing agengt is 0.2%.

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]