| 香橙乳酸菌饮料的研制 |
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| 引用本文： | 冯雅蓉,冯翠萍.香橙乳酸菌饮料的研制[J].山西农业大学学报(自然科学版),2006,26(2):180-182. |
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| 作者姓名： | 冯雅蓉 冯翠萍 |
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| 作者单位： | 山西农业大学,食品科学与工程学院,山西,太谷,030801 |
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| 摘 要： | 实验对香橙乳酸菌饮料的最佳工艺配方进行了研究。在发酵乳30%的条件下,以鲜橙汁、白砂糖、柠檬酸、稳定剂(稳定剂是由海藻酸钠、单甘脂、蔗糖酯组成的B-1型乳化稳定剂)为因素,以果汁添加量10%、20%、30%,白砂糖添加量6%、8%、10%,柠檬酸添加量0.05%、0.10%、0.15%,稳定剂添加量0.03%、0.04%、0.05%为水平,采用四因素三水平的正交试验设计,筛选最佳配方。结果表明:最佳配方为鲜橙汁20%,白砂糖8%、柠檬酸0.05%,稳定剂0.04%。
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| 关 键 词： | 香橙 乳酸菌 最佳方案 |
| 文章编号： | 1671-8150（2006）02-0180-03 |
| 收稿时间： | 2005-08-05 |
| 修稿时间： | 2005-09-12 |
Study on Orange Lactic Acid Bacteria Beverage |
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| FENG Ya-rong et al..Study on Orange Lactic Acid Bacteria Beverage[J].Journal of Shanxi Agricultural University,2006,26(2):180-182. |
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| Authors: | FENG Ya-rong |
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| Institution: | College of Food Science and Engineering, Shanxi Agricultual University, Taigu Shanxi 030801, China |
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| Abstract: | In this paper,processing and formulation of orange lactic acid bacteria beverage is studied.The factor is the quantity of juice,sugar,lemon acid and the stable preparation,with the fermentation milk 30%.And the level is the quantity of juice(10%,20%,30%),suger(6%,8%,10%),lemon acid(0.05%,0.10%,0.15%),and sable preparation(0.03%,0.04%,0.05).Through on orthogonal design L9(34),the best formulation was selected.The result showed that the optimum formulation was the fermentation milk 30%,the juice20%,suger8%,lemon acid 0.05%,the stable preparation 0.04%. |
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| Keywords: | Orange Lactic acid bacteria The optimum formulation |
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