摘要
大枣嫩玉米乳饮料是以大枣汁、嫩玉米汁和新鲜牛乳为主要原料,以蔗糖为甜味剂,接入乳酸菌进行发酵,生产出有大枣和玉米香味并具有营养和保健功能发酵型乳饮料。通过L(934)正交试验确定了大枣汁、玉米汁与鲜牛奶的添加量以及接种量对产品质量的影响。试验表明,大枣嫩玉米乳饮料的最佳配方为:玉米汁添加量为35%,大枣汁添加量为15%,鲜牛奶添加量为40%,酸奶添加量为10%。试验确定的复合稳定剂为0.2%蔗糖酯和0.1%黄原胶。
To produce Chinese date and tender corn beverage fermented by lactic acid bacteria, Chinese date, tender corn and milk were used as main materials. Sucrose was used as sweeter and lactic acid bacteria were added for fermentation. Novel fermented milk beverage with combined flavor of Chinese date and tender corn was produced. The adding amount of Chinese date juice, tender corn juice and fresh milk as well as the influence of inoculation amount on product quality was determined through orthogonal experiments of L9（34）. The best recipe of this product resulted from experiments was 35% corn juice, 15% Chinese date juice, 40% fresh milk and 10% yogurt. The combined stabilizer confirmed by experiments was 0.2% sucrose ester and 0.1% Xanthan.
出处
《黑龙江八一农垦大学学报》
2013年第3期71-74,共4页
journal of heilongjiang bayi agricultural university
基金
天津市科技支撑计划项目(07zhnznc03000)
关键词
乳饮料
大枣
嫩玉米
milk fermented beverage
Chinese date
tender corn
