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| 乳酸发酵型蓝莓乳饮料的研制 | |
| 引用本文： | 苏伟,简素平,徐静.乳酸发酵型蓝莓乳饮料的研制[J].乳业科学与技术,2012,35(1):25-28. |
| 作者姓名： | 苏伟 简素平 徐静 |
| 作者单位： | 1. 江西科技师范学院生命科学学院,江西南昌,330013 2. 江西南科食品有限公司,江西南昌,330029 3. 国家知识产权局专利审查协作中心,北京,100080 |
| 摘 要： | 以蓝莓汁、牛奶为原料,将其按一定比例混合,接种经驯化的乳酸混合菌进行发酵,由正交试验确定最佳工艺参数。结果表明:最佳原料配比为:牛奶60%、蓝莓汁添加量14%、蔗糖量6.5%;最佳发酵工艺参数为:接种量3.2%、发酵时间4.4h、温度42℃。 |
| 关 键 词： | 蓝莓汁 牛奶 保健 饮料 |
Development of a Lactic Acid Bacteria-Fermented Blueberry Dairy Beverage |
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| SU Wei,JIAN Su-ping,XU Jing.Development of a Lactic Acid Bacteria-Fermented Blueberry Dairy Beverage[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2012,35(1):25-28. | |
| Authors: | SU Wei JIAN Su-ping XU Jing |
| Institution: | 1.College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China; 2.Jiangxi Nanke Food Co.Ltd.,Nanchang 330029,China; 3.Patent Examination Cooperation Center of the Patient Office,State Intellectual Property Office,Beijing 100080,China) |
| Abstract: | A nutritional beverage was developed by fermenting a mixture of blueberry juice and milk with mixed cultures of domesticated lactic acid bacteria.Orthogonal array design was used to determine optimal process parameters.The optimal fermentation substrate composition was composed of 60% milk,14% blueberry juice and 6.5% sucrose.The optimal fermentation parameters were determined as 3.2% of inoculum size,4.4 h of fermentation time and 42 ℃ of fermentation temperature. |
| Keywords: | blueberry juice milk health care beverage |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |