摘要
为开发出一种营养丰富、味美价廉的猪毛菜乳酸菌饮料,分别研究了菜汁制备时的最佳料水比以及菜汁添加量、奶粉添加量、蔗糖添加量、接种量、发酵时间和发酵温度等因素对猪毛菜乳酸菌饮料品质的影响,并通过正交实验确定出了最佳技术参数。实验结果表明,菜汁制备时,最佳料水比为1∶2;猪毛菜乳酸菌饮料的最佳生产工艺为:发酵温度41℃、菜汁25%、奶粉9%,蔗糖9%、接种量为2%、发酵时间3.0h。
To develop a cheap, nutrient-rich and delicious fermented mill（ drink containing Salsola collina juice, the affecting factors on the quality of the final product were studied,including the optimum material-water ratio, the dosages of Salsola collina juice,milk powder and sugar,inoculum, and fermentation temperature and time. Moreover, the optimal technological parameters were determined through orthogonal experiments. The results indicated that the optimum material-water ratio was 1：2 in Salsola collina juice preparation, and that the optimal technological parameters for the fermented milk drink were as follows：fermentation temperature 41℃, Salsola collina juice 25%, milk powder 9%, sugar 9%, inoculum of mixed lactic acid bacteria 2%, and fermentation time 3 h.
出处
《饮料工业》
2009年第2期24-28,共5页
Beverage Industry
基金
濮阳市科技攻关重点项目(编号:080504)
关键词
猪毛菜
乳饮料
正交实验
发酵
Salsola coUina
milk drink
orthogonal experiment
fermentation
