乳酸菌风味吸吸冻的研制  

Development of Lactic Acid Bacteria Flavor Suckable Jelly

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》2025年第9期112-114,共3页China Food Safety Magazine

摘　　要：本文以脱脂乳粉、发酵液为原料,以产品感官评分为评价指标,在单因素试验的基础上进行正交试验,优化乳酸菌风味吸吸冻中柠檬酸、发酵液、凝胶剂以及甜味剂的添加量。结果发现,当柠檬酸添加量为2.0 g·L^(-1)、发酵液添加量为21 g·L^(-1)、凝胶剂添加量为7.0 g·L^(-1)、甜味剂添加量为120 g·L^(-1)时,产品爽滑细腻,酸甜可口,弹性适中,颜色呈乳白色,具有独特的乳酸菌发酵风味。In this paper,the skim milk powder and fermentation broth were used as raw materials,and the sensory score of the product was used as the evaluation index.On the basis of the single factor experiment,the orthogonal experiment was carried out to optimize the addition amount of citric acid,fermentation broth,gel and sweetener in lactic acid bacteria flavor suckable jelly.The results showed that when the addition of citric acid was 2.0 g·L^(-1),the addition of fermentation broth was 21 g·L^(-1),the addition of gel agent was 7.0 g·L^(-1),and the addition of sweetener was 120 g·L^(-1),the product was smooth,sweet and sour,with moderate elasticity,milky white color,and had a unique flavor of lactic acid bacteria fermentation.

关 键 词：乳酸菌风味 发酵液 吸吸冻 

分 类 号：TS2[轻工技术与工程—食品科学与工程]