竹汁活性乳酸菌饮料的研制  

作　　者：喻宜洋 彭冬英 胡泽红 

机构地区：[1]江西阳光乳业有限公司,南昌330043

出　　处：《江西食品工业》2003年第3期20-21,共2页Jiangxi Food Industry

摘　　要：竹汁活性乳酸菌饮料是将竹汁添加到活性乳酸菌饮料中而制得的一种既保留乳酸菌饮料的营养和口感,又兼备竹汁的营养和口感的新一代保健型饮料。本文通过L9(34)正交试验,得到了竹汁活性乳酸菌饮料的最佳原料配比。结果表明:脱脂牛奶含量40%,竹汁添加量3%,乳酸菌饮料专用稳定剂添加量为0.45%,发酵剂接种量5%时,该饮料风味最佳。Bamboo liquid active lactic acid bacteria drink,a new type drink for health protection,is made of bamboo liquid,raw milk and lactic acid bacteria.It not only keep nutrition and flavour of lactic acid bacteria drink,but also has nutrition and flavour of abm boo liquid.Through orthogonal experiments of L 9 (3 4 ),the pa-per has a best proportion among raw materials.The re sult indicat-ed that the quality of the drink is best when the sta bilizer0.45%,raw milk40%,starter5%,bamboo liquid3%.

关 键 词：竹汁活性乳酸菌饮料 保健型饮料 原料配比 研制 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]