| 杀菌型乳酸菌饮料的研制 |
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| 引用本文： | 刘会平,康连平,杨辉珠.杀菌型乳酸菌饮料的研制[J].饮料工业,1998(4). |
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| 作者姓名： | 刘会平 康连平 杨辉珠 |
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| 作者单位： | 山西农业大学食品系(刘会平，杨辉珠)，太原健孚实业有限公司(康连平) |
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| 摘 要： | 阐述了杀菌型乳酸菌饮料的生产工艺，对生产中菌种的筛选，饮料的调制及杀菌条件的选择等方面进行试验后，确定了适合生产实际的方案。针对该饮料易发生沉淀、分层等现象，通过螯合剂的选择和正交试验取得各稳定剂的最佳添加组合，较好地解决了杀菌型乳酸菌饮料的稳定性问题，延长了产品的货架期。
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| 关 键 词： | 杀菌 乳酸菌饮料 调制 稳定性 |
Development of the sterilized yoghurt beverage |
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| Liu Huiping Food department,Shanxi agricultural university Kang Lianping\ Taiyuan Jianfu Industrial Co.,Ltd. Yang Huizhu\ Food.Development of the sterilized yoghurt beverage[J].Beverage Industry,1998(4). |
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| Authors: | Liu Huiping Food department Shanxi agricultural university Kang Lianping\ Taiyuan Jianfu Industrial Co Ltd Yang Huizhu\ Food |
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| Affiliation: | Liu Huiping Food department,Shanxi agricultural university 030801 Kang Lianping\ Taiyuan Jianfu Industrial Co.,Ltd. 030045 Yang Huizhu\ Food Department,Shan xi Agricultural University\ 030801 |
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| Abstract: | This paper is concerned with the study of sterilized yoghurt beverage. It includes the selection of lactic acid bacteria, the processing of yoghurt beverage and the selection of sterilization condition. By a series of experiments, the optimum fermentation conditions were defined. Separation of whey and visible sedimentation easily occur in the beverage. It is necessary to add sequestrants and stabilizers to the beverage.By the experiments the optimum conditions have been determined, the stability of the beverage has been improved and the shelf-life extended. |
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| Keywords: | sterilization yoghurt beverage blend stability |
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