摘要
以鲜铁皮石斛、超微红枣粉、鲜奶为主要原料,通过乳酸菌发酵进行铁皮石斛复合乳酸菌饮料的研制及加工工艺研究,通过单因素试验和正交试验设计四因素三水平试验方案,结合实际试验条件,得出确定制作铁皮石斛复合酸奶的最佳配方。结果表明,铁皮石斛汁添加量30%,鲜奶添加量50%,超微红枣粉添加量1.5%,白砂糖添加量5%,稳定剂魔芋粉0.1%;采用直投式乳酸菌种,按1 g/1 000 m L的投放量,在42℃下发酵7 h,可制得品质优良、酸甜适中、风味独特、营养丰富的铁皮石斛红枣复合乳酸菌饮料。
Taking fresh Dendrobium officinale,ultrafine jujube powder and fresh milk as main raw materials,the preparation and processing technology of compound lactic acid bacteria beverage of Dendrobium officinale were studied by lactic acid bacteria fermentation. Four factors and three levels test scheme were designed by single factor experiment and orthogonal experiment. Combining with actual test conditions,the compound yoghurt of Dendrobium officinale was determined. The results showed that Dendrobium candidum juice 30%,fresh milk 50%,ultrafine jujube powder 1.5%,sugar 5% and konjac powder 0.1% were the best ingredients. The compound lactobacillus beverage of Dendrobium candidum and jujube with good quality,moderate sweetness and sour,unique flavor and rich nutrition can be prepared by direct-feeding Lactobacillus strain,which is put in the amount of 1 g/1 000 mL and fermented for 7 h at 42 ℃.
作者
潘斌
刘顺春
黄松辉
PAN Bin;LIU Shunchun;HUANG Songhui(Department of Biotechnology,Ningde Vocational and Technical College,Fu'an,Fujian 355000,China)
出处
《农产品加工》
2019年第8期34-37,共4页
Farm Products Processing
基金
2017年福建省中青年教师教育科研项目(JAT171134)
2017年宁德市科技计划项目"发酵型铁皮石斛红枣复合乳酸菌饮料加工关键技术研究"(20171228)
2016年度宁德职业技术学院委托课题项目(WT2016ZR02)
关键词
铁皮石斛
超微红枣粉
乳酸菌饮料
Dendrobium officinale
ultramicro red date powder
lactic acid beverage
