发酵型五味子酸乳饮料的研制  

Development of the Fermented Schisandra Chinensis Yogurt Beverage

作　　者：提伟钢 邵士凤 TI Weigang;SHAO Shifeng(Liaoning Ecological Engineering Vocational College,Shenyang 110122,China)

机构地区：[1]辽宁生态工程职业学院,辽宁沈阳110122

出　　处：《农业科技与装备》2022年第3期60-64,共5页Agricultural Science & Technology and Equipment

基　　金：辽宁生态工程职业学院科研课题(KJYB202015)。

摘　　要：以五味子、脱脂乳粉、白砂糖为主要原料,制成发酵型五味子酸乳饮料。以产品的感官质量和离心沉淀率为评价指标,采用单因素和正交试验方法,确定发酵型酸乳饮料中五味子提取液添加量12.5%,白砂糖添加量5%,阿斯巴甜添加量0.025%,复合稳定剂组成为CMC-Na 0.3%,果胶0.10%,PGA0.15%,最终产品pH4.0。制成的发酵型五味子酸乳饮料酸甜适中,具有特异果香,无明显沉淀。Using Schisandra chinesiss,skimmed milk powder and sucrose as raw material,the fermented Schisandra chinensis yogurt beverage was made.Taking the sensory quality and the centrifugal sedimentation rate of the product as the evaluation index,single factor and orthogonal test were used to determine the additions of Schisandra chinensis extract 12.5%,sugar 5%,aspartame 0.025%,composition of complex stabilizer CMC-Na 0.3%,pectin 0.10%,PGA 0.15% and final product pH4.0.The fermented schisandrae yogurt beverage was moderate sour and sweet,with special fruit flavor and no obvious precipitation.

关 键 词：五味子 酸乳饮料 配方 稳定性 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]