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高活菌数湘莲益生菌乳饮料的研发

唐雯倩1,梁洁2,钟兵洋1,肖凯1,刘佳3,雷美玲3

(1 湖南新希望南山液态乳业有限公司,湖南长沙410200;

2 湖南农业大学食品科技术院,湖南长沙410128;

3 青岛新希望琴牌乳业有限公司,山东青岛266000)

摘要:以湘莲和脱脂奶粉为主要原料,以白砂糖添加量、柠檬酸添加量和复配含乳饮料稳定剂添加量为自变量,通过L9 (34)正交试验得到湘莲益生菌乳饮料的最佳配方:白砂糖添加量9%,柠檬酸添加量0.10%,稳定剂添加量0.70%,得到的湘莲益生菌乳饮料感官评分为88.9,活菌数可达109CFU/mL。

关键词:湘莲;乳饮料;高活菌数

XiangLian Probiotic Milk Beverage with High Number of Living BacteriumTANG Wen-qian1,LIANG Jie2,ZHONG Bing-yang1,XIAO Kai1,LIU Jia3,LEI Mei-ling3

(1 Hunan nan shan new hope of dairy limited liability company,Changsha 410200,China;

2 Hunan agricultural university food science and technology,Changsha 410128,China;

3 Qin dao qin pai new hope of dairy limited liability company,Qindao 266000,China)

Abstract: In this paper,lotus which produced in Hunan and skimmed milk powder are used as main raw materials. Withsugar amount,citric acid amount and stabilizer amount as the independent variables,the best formula of lotus probioticsbeverage were optimized by using orthogonal array designs as follows: sugar 9%,citric acid 0.10%,and stabilizer 0.70%.The sensory score of lotus probiotic milk beverage was 88.9;the number of living bacteriumcan reach 109cfu/mL .

Key words: Hunan lotus seeds;milk beverage;high live bacteria

(2017年第20卷第1期)

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