| 黄花梨发酵乳酸饮料加工工艺研究 |
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| 引用本文： | 武美莲,吴蔚书.黄花梨发酵乳酸饮料加工工艺研究[J].安徽农业科学,2011(13):7766-7767,7797. |
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| 作者姓名： | 武美莲 吴蔚书 |
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| 作者单位： | 江西工业职业技术学院; |
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| 摘 要： | 目的]探讨黄花梨发酵乳酸饮料的加工工艺。方法]运用正交试验法对黄花梨发酵乳酸饮料的配方进行研究;同时确定发酵乳酸饮料的乳酸菌选择、复合乳化稳定剂的配比、生产工艺流程、工艺条件及质量标准。结果]发酵乳酸饮料的最佳配方为黄花梨汁50%,脱脂乳50%,蔗糖6%;复合乳化稳定剂最适配比为单甘酯0.10%,蔗糖酯0.15%,黄原胶0.05%,海藻胶0.10%。结论]该加工工艺可增加黄花梨的附加值,满足市场需求。
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| 关 键 词： | 黄花梨 乳酸饮料 工艺研究 |
Study on Process of Sour Milk Beverage by Fermentation of Huanghua Pear |
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| WU Mei-lian et al.Study on Process of Sour Milk Beverage by Fermentation of Huanghua Pear[J].Journal of Anhui Agricultural Sciences,2011(13):7766-7767,7797. |
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| Authors: | WU Mei-lian |
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| Institution: | WU Mei-lian et al(Jiangxi Industrial Polytechnic College,Nanchang,Jiangxi 330039) |
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| Abstract: | Objective] The process of sour milk beverage by fermentation of Huanghua Pear was explored.Method] The ingredients of sour milk beverage by fermentation of Huanghua pear were studied by orthogonal experiments.The choice of lactic acid bacteria in fermented sour milk beverage,the proportion of composite emulsion stabilizer,production process,processing condition and standard of quality were determined.Result] The result indicated that the best ingredients of sour milk beverage by fermentation were as foll... |
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| Keywords: | Huanghua pear Sour milk beverage Study of process |
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