百香果汁发酵乳饮料加工工艺研究  

Study on the Processing Technic of Fermented Milk Bererage by Passion Fruit Juice

作　　者：牛俊乐[1] 黄斌[1] 潘彩娟[1] 刘凤选 NIU Junle;HUANG Bin;PAN Caijuan;LIU Fengxuan(Baise University,Baise,Guangxi 533000,China)

机构地区：[1]百色学院,广西百色533000

出　　处：《农产品加工（下）》2018年第10期25-28,共4页Farm Products Processing

摘　　要：以百香果、纯牛奶为原料,研制出百香果汁发酵乳饮料,通过单因素试验和正交试验的方法,研究了百香果汁发酵乳饮料的生产工艺配方。结果表明,最佳工艺配方为发酵乳用量60 g,百香果汁用量50 m L,白砂糖添加量8%,稳定剂添加量0.20%。The passion fruit juice fermented milk beverage was developed with passion fruit and pure milk as raw material in this experiment. The production technology formula of passion fruit juice fermented milk beverage was optimized by single-fac- tor and orthogonal experiment. The resuh showed that the optimum processing was when the additive amount of acidified milk 60 g, passion fruit juice 50 mL, sugar 8%, stabilizer 0.20%.

关 键 词：百香果汁 发酵乳饮料 加工工艺 正交试验 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]