杨洋，高航，段艳珠

（昆明雪兰牛奶有限责任公司，云南昆明  650217）

摘要：以全脂乳粉、酸角为主要原料，探讨了酸角乳酸菌饮料的制备工艺条件。通过正交试验研究了酸角乳酸菌饮料产品配方及乳化稳定剂的复配方案。结果表明，酸角乳酸菌饮料最适配料为白砂糖10.0%、酸角汁4.0%、蜂蜜1.0%、酸角香精0.075%。酸角乳酸菌饮料最佳稳定剂为羧甲基纤维素钠0.30%、果胶0.15%、三聚磷酸钠0.06%。

关键词：酸角；乳酸菌饮料；稳定剂；配方

Preparation of Tamarind Lactic Acid Bacteria Beverage

YANG Yang，GAO Hang，DUAN Yan-zhu

（Kunming Xuelan Dairy Co.，Ltd.，Kunnig 65021，China）

Abstract: With whole milk powder and tamarind as raw materials，the manufacture process conditions of tamarind lacticacid bacteria beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studiedby orthogonal experiments. The results showed that the optimal formula of tamarind lactic acid bacteria beverage wasas follows: white sugar 10.0%，tamarind juice 4.0%，honey 1.0%，and tamarind essence 0.075%. The best stabilizerformula was as follows: Sodium carboxymethyl cellulose 0.30%，pectin 0.15%，and sodium tripolyphosphate 0.06%.

Key words: tamarind；lactic acid bacteria beverage；stabilizer；formula

（2014年第17卷第11期）