新型仙人掌果奶啤饮料的研制  

Development of a New Type of Cactus Fruit-Milk Beer

作　　者：郭红珍[1] 张怡梦 GUO Hongzhen;ZHANG Yimeng(College of Life Science,Langfang Normal University,Langfang,Hebei 065000,China)

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《酿酒科技》2022年第7期99-104,共6页Liquor-Making Science & Technology

基　　金：河北省科学技术厅(18227146);廊坊市科学技术局(2019012001);廊坊市微生物发酵研究重点实验室。

摘　　要：为开拓乳制品市场,丰富乳制品种类,解决仙人掌果不耐储存、运输不便、鲜食风味不佳等问题,本研究以牛乳、仙人掌果汁、水和白砂糖为主要原料,通过乳酸菌和酵母菌的二次发酵得到一种集酸奶和啤酒风味为一体的乳饮料。通过单因素试验、正交试验和感官评定,确定了仙人掌果奶啤的最优配方为:酸奶添加量50%,酵母菌接种量0.2%,仙人掌果汁稀释度为仙人掌果汁∶水=1∶4,稀释液添加量7%,白砂糖添加量7%。制得的仙人掌果奶啤,果香、乳香、酒香和谐一体,颜色鲜粉,酸甜比适中,风味饱满,口感清爽,杀口感愉悦。In order to expand the dairy product market,to enrich the variety of dairy products,and to solve the problems of short storage life,poor taste and transportation inconvenience of the cactus fruit,we took milk,cactus fruit,water and sugar as the main raw materials,and developed a milk beverage with the flavor of both yogurt and beer through twice fermentation of lactic acid bacteria and yeast.The best formula of the cactus fruit-milk beer was obtained by single factor experiments,orthogonal test and sensory evaluation as follows:yogurt 50%,yeast 0.2%,cactus fruit juice∶water=1∶4,diluted cactus fruit juice 7%,sugar 7%.The produced cactus fruit-milk beer presented a harmonious fruit,milk and beer aroma,a pleasant pink color,and a refreshing sweet and sour taste.

关 键 词：奶啤 仙人掌果 乳酸菌 酵母菌 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]