摘要
以红枣为原料,经乳酸发酵制成发酵饮料。通过对产品的工艺条件进行试验,得出枣浆最佳发酵条件为:接种量5%,发酵温度42℃,培养时间6h,乳糖1%,蔗糖12%;稳定剂添加量为:琼脂0.15%,黄原胶0.09%,海藻酸钠0.06%,杀菌条件:温度85℃,时间10min,最终使饮料的pH值调到3.7。
The Chinese date lactic acid fermentation drink was made through the process of fermentation using lactic acid germs cultivated.By experimenting with conditions of process. The results showed that the optimum conditions for the fermentation of Chinese date plasma were as follows:inoculation 5%,fermenting at 42℃,cultivating for 6h ,lactose 1%,saccharose 12%:the additive quantity of compound stabilizer:agar 0.15%,xanthan gum 0.09%,Na-alginate 0.06%:pasteurization of 85 ℃ and 10min and reaching pH3.7 at last.
出处
《食品研究与开发》
CAS
2004年第6期42-44,共3页
Food Research and Development
