摘要
以火棘和乳粉为主要原料,经杀菌后接种保加利亚乳杆菌和嗜热链球菌,发酵制备火棘乳酸饮料,通过正交试验,确定火棘乳酸饮料的最佳配方为:火棘汁用量35%、奶粉用量16%、白砂糖用量10%;最佳发酵条件为:接种量6%、发酵温度43℃、发酵时间24 h。该饮料不仅酸甜适中、爽口滑润,而且有火棘果和发酵乳特有的风味。
Firethorn and milk to the main raw material,after bactericidal against Lactobacillus bulgaricus and Streptococcus thermophilus,lactic acid fermented beverage prepared firethorn through orthogonal experiment to determine the best lactic acid drinks firethorn formula as follows： firethorn juice 35 %,milk powder 16 % and sugar 10 %;and the optimal fermentation conditions are：inoculation size 6 %,fermentation temperature 43 ℃ and fermentation time 24 h.The sweet and sour drink is not only convenient,smooth and refreshing,and fruits and fermented milk firethorn unique flavor.
出处
《食品研究与开发》
CAS
北大核心
2010年第5期103-106,共4页
Food Research and Development
关键词
火棘
乳粉
发酵
乳酸饮料
firethorn
milk powder
fermentation
lactic acid fermented beverage
