苹果芹菜汁乳酸菌饮料的研制  

Development of Apple Celery Juice Lactic Acid Bacteria Beverage

作　　者：陶峰 崔宏伟 李博胜 王君能 王博颖 叶章亚 吴淑清 茹佳怡 TAO Feng;CUI Hongwei;LI Bosheng;WANG Junneng;WANG Boying;YE Zhangya;WU Shuqing;RU Jiayi(Zhejiang Liziyuan Food Limited Company,Jinhua 321031,China;College of Food Science and Engineering,Changchun University,Changchun 130022,China)

机构地区：[1]浙江李子园食品股份有限公司,浙江金华321031 [2]长春大学食品科学与工程学院,吉林长春130022

出　　处：《中国果菜》2025年第3期18-22,34,共6页China Fruit & Vegetable

基　　金：2022年企事业单位委托科技项目-基于代谢组学的特色风味谷物食品研制与开发(2023220008000017)。

摘　　要：为了丰富乳饮料的品类、提升营养价值,本试验以发酵后的乳酸菌饮料为主要原料,以芹菜汁、苹果汁、白砂糖、柠檬酸作为自变量,通过单因素试验和正交试验进行优化,以感官评价为检测指标,对产品进行pH和蛋白质含量进行测定,最终确定苹果芹菜汁乳酸菌饮料最佳配方参数。结果表明,采用芹菜汁添加量15%、苹果汁10%、白砂糖6%、柠檬酸0.10%,制作的苹果芹菜汁乳酸菌饮料色泽淡绿、口感良好、酸甜适中,具有苹果和芹菜特殊风味的产品特征;其蛋白质含量为0.91 g/100 g,pH值为4.3,均符合相关标准。In order to enrich the variety of dairy beverages and enhance their nutritional value,the fermented lactic acid bacteria beverage was used as the main raw material,celery juice,apple juice,white sugar,and citric acid were used as independent variables,and the optimization was carried out by single factor test and orthogonal test.The sensory evaluation was used as the detection index,and the pH and protein of the product were determined.The results showed that the optimal formula parameters were celery juice 15%,apple juice 10%,white sugar 6%and citric acid 0.10%.The apple celery juice lactic acid bacteria drink made by this recipe had a light green color,good taste,moderate sweet and sour,and had the characteristics of apple and celery special flavors.Its protein content was 0.91 g/100 g,and the pH value was 4.3,both of which met the relevant standards.

关 键 词：苹果汁 芹菜汁 乳酸菌饮料 配方 产品特征 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]