摘要
研究了余甘果乳酸发酵饮料的加工工艺技术,并通过正交试验设计研究了乳酸菌接种量等发酵条件对余甘果乳酸发酵饮料的感官品质等的影响。试验结果表明:复合稳定剂组成为0.25%羧甲基纤维素钠盐、0.15%蔗糖酯、0.01%果胶酶,蔗糖为8%,25%余甘果汁与10%脱脂奶的配比为3∶1,发酵条件为菌种比(保加利亚乳杆菌∶嗜热链球菌)1∶1、接种量5%、发酵温度42℃、发酵时间36h时,余甘果乳酸发酵饮料的稳定性最佳,感官品质最好。
The processing technology of a fermentation beverage with Phyllanthus emblica linn fruit, skimmed milk and lactobacilli was studied. Fermentation conditions, lactobacilli inoculation, impacting stability, flavour and color of beverage was experimented by the orthogonal test of single and multifactor. The results showed that there were the best color, flavour and stability of beverage with a 0.25% CMC-Na, 0.15% sucroester, 0.01% pectase, 8% sugar, 25% phyllanthus emblica linn juice mixed with 10% skimmed milk（3：1）, bulgaricus lactobacillus and thermophillus streptococcus（1：1）, 5%inoculation, fermentation temperature was 42℃, fermentation time was 36h and pH 5.5-6.0.
出处
《食品科技》
CAS
北大核心
2007年第2期183-186,共4页
Food Science and Technology
关键词
余甘果
乳酸菌
发酵饮料
正交试验
Phyllanthus emblica linn fruit
lactobacilli
fermentation beverage
orthogonal test
