摘要
[目的]研究具有营养保健功能的发酵型草莓果汁乳饮料的加工工艺和配方,为其工业生产提供技术参考。[方法]通过正交试验确定发酵型草莓果汁乳饮料的最佳配方,同时选用耐酸CMC-Na、阿拉伯胶和果胶3种稳定剂进行复配,采用正交试验,以沉淀率为指标,确定了3种稳定剂的最佳配比。[结果]确定的工艺条件:酸乳制备的发酵时间以5～6 h为宜,乳酸菌饮料制备时应控制pH3.8～4.0,酸度0.4%左右,均质温度55～60℃,均质压力20～25 MPa;确定的最佳配方:酸乳添加量35%,稳定剂添加量0.5%,草莓汁添加量10%时饮料的口感及综合品质最佳;采用复合稳定剂可大大提高稳定效果,当耐酸CMC-Na添加量为0.2%,阿拉伯胶用量为0.2%,果胶添加量为0.1%时,饮料的稳定性最好。[结论]通过以上试验研究,可得到具有独特风味的高质量的发酵型草莓果汁乳饮料产品。
[Objective] The technical reference for the industrial production of the fermented milk containing strawberry juice,which was one kind of nutrition and health drink,was provided through research on its processing technology and formulation.[Method] The best formula of the product was assured with the orthogonal experimental method.The best amount of three kinds of stabilizer： acid-tolerant CMC-Na,gum arabic and pectin,which was added the preparation of compound product,respectively,was determined based on the index of the precipitation rate of the compound product through the orthogonal experiment.[Result] The best processing condition of the product was that the time of yoghurt fermentation was about 5-6 hours,the preparation of lactic acid bacteria beverage should be controlled under the following condition： the pH value was 3.8-4.0;the acidity,about 0.4%;the homogeneous temperature,55-60 ℃;and the homogenization pressure,20-25 MPa.The best formula of the compound product was： the added amount of yogurt was 35%;the amount of stabilizer,0.5%;the strawberry juice,10%;which taste and integrated quality was the best.The composite stabilizer added in the product could greatly improve its stability.When the addition level of acid-tolerant CMC-Na was 0.2%;gum arabic,0.2% and pectin,0.1%,the stability of the compound was best.[Conclusion] One type of unique flavor and high-quality fermented drink would be produced.
出处
《安徽农业科学》
CAS
北大核心
2011年第33期20574-20576,共3页
Journal of Anhui Agricultural Sciences
关键词
草莓
发酵
乳饮料
稳定性
Strawberry
Fermentation
Milk drink
Stability
