复合果蔬皮乳酸发酵清凉乳饮料  

Processing Technology of the Mixed Fermented Fruit-Vegetable Peel Cool Milk Beverage by Lactic Acid Bacteria

作　　者：孔令姝 赵家乐 吴虹艳 谭思敏 孙立艳 任静[1,2] KONG Lingshu;ZHAO Jiale;WU Hongyan;TAN Simin;SUN Liyan;REN Jing(College of Food Science,Northeast Agricultural University,Harbin 150030;Heilongjiang Yaolan Corporation Limited,Harbin 150036)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江摇篮乳业股份有限公司,哈尔滨150036

出　　处：《食品工业》2019年第12期54-59,共6页The Food Industry

基　　金：本科生学生专业竞赛——东北农业大学食品学院食品科学与工程专业第一届“食客杯”创新食品大赛项目;黑龙江省政府博士后资助项目“乳中嗜冷菌快速检测方法的研究及嗜冷菌产脂肪酶残留对乳制品品质的影响（LBH-Z17214）”

摘　　要：以西瓜皮、冬瓜皮和黄瓜皮为原料,利用乳酸菌对其进行发酵,通过单因素试验及正交试验对复合果蔬皮乳酸发酵清凉乳饮料的加工工艺进行研究。结果表明,最佳发酵工艺为:温度41℃、接种量4%、发酵时间1.5 h;最佳发酵配方为:白砂糖添加量4%、柠檬酸添加量0.06%、脱脂牛乳添加量14%、薄荷叶浸取液添加量5%;最佳稳定剂配方为:CMC 0.2%、黄原胶0.01%、单硬脂甘油酯0.09%、海藻酸钠0.08%。此条件得到的复合果蔬皮乳酸发酵清凉乳饮料具有诱人的瓜果清香味,且酸甜爽口。The fermentation of watermelon’s peel, wax gourd’s peel and cucumber’s peel with lactic acid bacteria was studied by single factor experiment and orthogonal experiment. According to the results, the optimal fermentation parameters were temperature 41 ℃, inoculation quantity 4% and fermentation time 1.5 h;The optimal addition formula was white sugar 4%, citric acid 0.06%, skimmed milk 14% and peppermint leaf liquid extract 5%;The optimal formulation of stabilizer was CMC 0.2%, xanthan gum 0.01%, glycerin monostearate 0.09% and sodium alginate 0.08%. Under this condition, the beverage had an attractive flavor of melon and fruit, and holds a sweet and sour taste.

关 键 词：果蔬皮 乳酸菌 发酵 乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]