摘要
活性乳酸菌乳饮料是近年发展起来的兼营养、保健功能为一体的新型乳饮料,产品中含有大量的活性乳酸菌,具有助消化和调整胃肠功能等功效。研究以发酵酸奶为主要原料,通过正交实验筛选最优配方,其结果为酸奶含量为35%、蔗糖用量9%、酸奶香精用量为0.4%、薄荷香精用量为0.035%。酸果奶稳定剂0.25%,果胶0.1%;产品酸度70～75°T;通过分析检测,产品活乳酸菌数为4.1×106cfu/mL。产品符合国家质量卫生标准,且香甜爽口,组织细腻、均匀。
In recent years, the active lactic acid fungus milk beverage is a developing new king beverage with nutrition and health care as an organic whole function, the products contain a large number of active lactic acid fungus, and they can adjust intestines and stomach function efficiency. The study used the fermented yoghourt as the main material, the optimum processing technique was determined by orthogonal experiment, the results show that, the fermented yoghourt was 35%, cane sugar was 9%, yoghourt essence was 0.4%, and menthol essence was 0.035%. Fermented yoghourt stabilizer 0.25%, 0.1% pectin; Production acidity was 70-75°T; as the analysis indicated, the number of the lactobacillus in product was 4.1×10^6cfu/mL. The product was qualified the national quality and health standard, the final product gave a clear and special taste.
出处
《食品科技》
CAS
北大核心
2006年第8期210-212,共3页
Food Science and Technology
关键词
活性乳酸菌
乳饮料
研制
live lactic acid bacteria
milk drinks
research
