摘要
嗜酸乳杆菌发酵乳饮料是一种营养丰富且具有保健功能的乳饮料。对嗜酸乳杆菌发酵乳饮料的生产工艺及其稳定性进行了研究。通过正交试验确定出稳定剂的最佳配方用量是:CMC0.2%,果胶0.3%,柠檬酸钠0.05%或CMC0.1%,果胶0.3%,三聚磷酸钠0.1%,柠檬酸钠0.1%。考察了不同均质压力对产品的沉淀率和口感的影响,并对不同均质压力下产品的颗粒分布进行了测试,确定了最佳均质压力为15～20MPa。测定出活菌型产品在温度4℃下贮藏18d,产品中嗜酸乳杆菌的活菌数大于1×106cfu/mL。
Fermented milk drink with lactobacillus acidophilus is a kind of good drink. The optimal stabilizers composition was determined through the orthogonal experiment and the best formula was： CMC 0.2%, pectin 0.3%, Na-citrate 0.05% or CMC 0.1%, pectin 0.3%, Tpp 0.1%, Na-citrate 0.1%. It examined the influence of different homogenization pressure on the precipitation rate and taste of fermented milk drink. It also carried out the test of particle distribution of final products under different homogenization pressure and the optimal pressure was determined as 15-20 MPa. At last, the storage test of active drink was also carried out under the temperature 4℃, and the storage period was 18 days. The result was that the number of active lactobacillus acidophilus in active fermented milk drink was〉 10^6 cfu/ml.
出处
《农产品加工（下）》
2008年第1期40-42,共3页
Farm Products Processing
关键词
嗜酸乳杆菌
乳饮料
工艺
稳定性
lactobacillus acidophilus
milk drink
technology
stability
homogenization
