摘要
以复合益生菌(嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌和双歧杆菌)为发酵剂,研制功能性乳酸菌饮料。通过正交试验得到乳酸菌饮料最佳配方:发酵乳添加量25%、水65%、白砂糖10%、CMC 0.10%、黄原胶0.15%、果胶0.10%,调节pH值为3.85条件下,所得到的乳酸菌饮料稳定性好、口感爽滑细腻、酸甜适中,蛋白质含量、酸度、总固体含量等指标均符合国家质量标准,所含活乳酸菌菌数达3.2×109cfu/mL。
The fermented beverage was produced by the compound starter of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium. The optimal formulation was determined by orthogonal experiments as follows： 25% yogurt, 65% distilled water, 10% sucrose, 0.10%CMC, 0.15% xanthan, 0.10% pectin and pH value 3.85. Under these conditions, the beverage product with good stability and tasty was obtained. The protein content, acidity and the total solid content meet the national quality standard. The number of viable lactobacillus reached 3.2 × 10 9 cfu/ml.
出处
《中国酿造》
CAS
北大核心
2010年第11期53-55,共3页
China Brewing
基金
贵州省科学技术基金(黔科合J字[2010]2062号)
贵州大学自然科学青年科研基金(贵大自青基合字[2007]023号)
关键词
复合益生菌
发酵剂
乳酸菌饮料
compound probiotics
starter culture
fermented beverage with lactic acid bacteria
