摘要
探讨乳酸菌发酵多肽饮料的生产工艺条件和工艺配方,试验结果表明,乳酸菌多肽饮料最优工艺条件为:菌种鼠李糖乳杆菌,发酵温度37℃、接种量3%,发酵时间9h,冷藏温度6℃,冷藏时间12h;乳酸菌多肽饮料最优工艺配方为:酸度500T、白砂糖12%、β-CD0.6%、香精0.04%,稳定剂0.6%。在此工艺条件和工艺配方下生产的乳酸菌饮料口感最佳,并具有一定的ACE抑制活性。
Single factor and orthogonal experiment were use lactic acid bacteria polypeptides beverage, The optimum d to explore the technique conditions of technique conditions were Lactobacillus rhamnosus, fermention temperature 37 ℃, inoculum amount 3%, fermention time 9 h, refrigeration temperature 6 ℃, refrigeration time 12 h. The optimum prescription of laetobacillus beverage was： acidity 50 ^0T, sugar 12%, β-CD 0.6%, flavour 0.04% and stabilizer 0.6%. Under the optimum technique conditions and prescription, lactobacillus beverage had good taste and ACE inhibitory activity.
出处
《乳业科学与技术》
2007年第5期230-232,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
乳酸菌
多肽饮料
抑制活性
lactic acid bacteria
polypeptides beverage
inhibitory activity
