|
|||||
|
|
| 益生菌发酵乳清饮料的工艺研究 | |
| 引用本文： | 李云,林锦彬,赖文娜,陈薇薇. 益生菌发酵乳清饮料的工艺研究[J]. 饮料工业, 2010, 13(5): 10-12. DOI: 10.3969/j.issn.1007-7871.2010.05.003 |
| 作者姓名： | 李云 林锦彬 赖文娜 陈薇薇 |
| 作者单位： | 韩山师范学院生物系食品与发酵研究所,广东潮州,521041 |
| 摘 要： | 以乳清粉为原料研制出益生菌发酵乳清饮料,优化了包括菌种配比、发酵条件和稳定性在内的工艺与配方。结果表明:嗜酸乳杆菌和干酪乳杆菌配比为1:1、接种量为3%、发酵温度为35℃、发酵时间为8h时,益生菌发酵乳清饮料风味最好。稳定剂的配比为:CMC0.25%、PGA0.15%、果胶0.1%。 |
| 关 键 词： | 益生菌 乳清 发酵饮料 |
Research on process of probiotics-fermented whey beverages |
|
| LI Yun,LIN Jin-bin,LAI Wen-na,CHEN Wei-wei. Research on process of probiotics-fermented whey beverages[J]. Beverage Industry, 2010, 13(5): 10-12. DOI: 10.3969/j.issn.1007-7871.2010.05.003 | |
| Authors: | LI Yun LIN Jin-bin LAI Wen-na CHEN Wei-wei |
| Affiliation: | (Department of Biology, Hanshan Normal University, Chaozhou 521041, Guangdong, China) |
| Abstract: | Whey powder was fermented by probiotics to produce beverages. The technology and formula were optimized including bacteria ratio, fermentation condition and stability. The results showed that L. acidlophilus ： L. casei = 1 ： 1, inoculum 3%, 35℃ and 8 h gave beverages with best flavor. The stabilizer consisted of CMC 0.25%, PGA 0.15 % and pectin 0.1%. |
| Keywords: | probiotics whey fermented beverage |
| 本文献已被 维普 万方数据 等数据库收录！ | |