可尔必思乳酸菌饮料的研制  

Development of Calpis Lactobacillus Beverage

作　　者：郭慧青[1] GUO Huiqing(Beijing Sanyuan Food Co.,Ltd.,Beijing 100076,China)

机构地区：[1]北京三元食品股份有限公司,北京100076

出　　处：《食品安全导刊》2024年第11期154-157,共4页China Food Safety Magazine

摘　　要：以脱脂乳粉、发酵液为原料制备可尔必思乳酸菌饮料。以甜味料(白砂糖、果葡糖浆)、稳定剂(果胶、大豆多糖)、柠檬酸及发酵液添加量为考察因素,以产品感官评定为评价指标,进行单因素及正交试验。试验结果表明,甜味料、稳定剂、柠檬酸、发酵液的添加量分别为90 g·L^(-1)、3.0 g·L^(-1)、2.5 g·L^(-1)、5 g·L^(-1)时,产品口感清爽,酸甜适宜,呈略透明乳白色,状态稳定,在保质期可安全储存。This paper uses skim milk powder and fermented liquor as the raw materials to make the calpis lactobacillus beverage.The content of sweetener(white granulated sugar,high fructose corn syrup),stabilizer(pectin,soybean polysaccharide),citric acid and fermentation liquid are used as evaluation factors,and the sensory evaluation of product is used as evaluation index,single factor based and orthogonal tests are carried out.The test results show that when the addition amounts of sweetener,stabilizer,citric acid and fermented liquor were 90 g·L^(-1),3.0 g·L^(-1),2.5 g·L^(-1),and 5 g·L^(-1) respectively,the product has fresh taste,suitable sour and sweet,uniform slightly transparent milky white color,stable state,and can be safely stored during the shelf life.

关 键 词：可尔必思 乳酸菌饮料 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]