| 铁皮石斛多糖发酵乳饮料工艺优化 |
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| 引用本文： | 李晓燕,陈钢,简素平.铁皮石斛多糖发酵乳饮料工艺优化[J].乳业科学与技术,2015,38(6):6-9. |
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| 作者姓名： | 李晓燕 陈钢 简素平 |
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| 作者单位： | 新余市农业局,江西新余,338000；南昌大学食品科学与技术国家重点实验室,江西南昌,330047 |
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| 摘 要： | 以铁皮石斛多糖提取液、脱脂乳粉为主要原料,发酵制备铁皮石斛多糖酸乳饮料.铁皮石斛多糖乳饮料的最佳工艺参数(以质量分数计):50％铁皮石斛多糖溶液添加量10％、蔗糖添加量7％、发酵剂(保加利亚乳杆菌:嗜热链球菌=1:1)接种量0.10％,在发酵温度42℃条件下发酵6h,所得铁皮石斛多糖酸乳饮料风味最佳.
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| 关 键 词： | 铁皮石斛 多糖提取液 发酵 稳定性 |
Optimization of Fermentation Conditions for the Production of a Fermented Dairy Beverage Fortified with Dendrobium officinale Polysaccharide |
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| LI Xiaoyan,CHEN Gang,JIAN Suping.Optimization of Fermentation Conditions for the Production of a Fermented Dairy Beverage Fortified with Dendrobium officinale Polysaccharide[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2015,38(6):6-9. |
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| Authors: | LI Xiaoyan CHEN Gang JIAN Suping |
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| Institution: | (1.Xinyu Municipal Bureau of Agriculture, Xinyu 338000, China;
2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) |
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| Abstract: | The fermentation conditions for producing a fermented dairy beverage from skim milk added with the
polysaccharide extract from Dendrobium officinale were optimized in the present study. Beverage with the best flavor
was obtained when skim milk added with 50% Dendrobium officinale polysaccharide and sugar at levels of 10% and
7% (by mass), respectively was fermented at 42 ℃ for 6 h after inoculation with the starter culture (Lactobacillus
bulgaricus:Streptococcus thermophilus = 1: 1) at a level of 0.10%. |
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| Keywords: | Dendrobium officinale polysaccharide extract fermentation stability |
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