山楂红豆乳酸菌饮料的工艺及稳定性研究

以发酵酸乳为主要原料,复配谷物和果汁制作乳酸菌饮料。从产品的感官质量和稳定性入手,应用正交试验法,确定了乳酸菌饮料适合的配方和适宜的发酵工艺条件,研究黄原胶、CMC复配稳定剂对乳酸菌饮料稳定性的影响,并对其风味做以评价。试验结果表明:用35%发酵酸乳、10%山楂汁、1.5%红豆粉、0.4%稳定剂(黄原胶∶CMC=1∶7)配制的乳酸菌饮料具有较好的口感和稳定性。

Research on technology and stability of a haw-red bean Lactobacillus beverage

Fermented milk was mixed with cereals and juice to make a Lactobacillus beverage. Focusing upon the sensory quality and stability of the beverage, and by orthogonal tests, the appropriate formula and fermentation technology were confirmed, the effects of mixed xanthan gum and CMC on the stability of the beverage were studied, and its flavor evaluated. The results showed that 35% fermented milk, 10% haw juice, 1.5% red bean powder and 0.4% stabilizer（xanthan gum ∶ CMC = 1 ∶ 7） gave a beverage with excellent taste and stability.