提伟钢

（辽宁水利职业学院生物工程系，辽宁沈阳110122）

摘要：研究具有营养保健功能的蓝莓乳酸菌饮料的加工工艺，旨在为该饮料的工业化生产提供一定的技术参考。通过正交试验确定了蓝莓乳酸菌饮料的最佳配方；通过耐酸CMC-Na、果胶、海藻酸钠的单因素稳定性实验，在此基础上采用正交试验，以沉淀率为指标确定三种稳定剂的最佳添加量配比；蓝莓发酵乳饮料最佳配方：酸乳35%，蓝莓果汁25%，蔗糖4.5%，阿斯巴甜0.0225%，此时饮料酸甜比适中，口感最好；采用复合稳定剂可以提高稳定效果，当果胶、耐酸CMC-Na、海藻酸钠添加量分别为0.2%、0.1%、0.15%时，饮料稳定性最好。按照上述方法，可以得到风味较好、营养丰富的蓝莓发酵乳饮料。

关键词：蓝莓；饮料；发酵；稳定性

Study on Processing Technology of Lactic Acid Bacteria Beverage with Blueberry Juice

TI Wei-gang

（Department of Biological Engineering of Liaoning Water Conservancy Vocational College，Shenyang 110122，China）

Abstract: This paper aims too study the processing technology of lactic acid beverage with blueberry juice and providetechnological reference industrialized production. Through orthogonal tests，the optimal formula of lactic acid beveragewith blueberry juice was ascertained；the best stabilizer formula was ascertained by single factor and orthogonalexperiments with acid resistant CMC-Na，pectin and sodium alginate. The optimal formula is fermented milk 35%，blueberry juice 25%，sugar 4.5%，and aspartame 0.0225%；the best stabilizer formula is pectin 0.2%，acid resistant CMC-Na 0.1%，and sodium alginate 0.15%.A kind of high quality blueberry milk beverage was obtained by the abovemethod.

Key words: blueberry；juice beverage；stability blueberry；fermentation；stability

（2015年第18卷第3期）