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| 发酵型燕麦酸乳饮料的研制 | |
| 引用本文： | 李海燕,乔成亚,刘振民,龚广予,梅 芳,孙 卓.发酵型燕麦酸乳饮料的研制[J].中国酿造,2016,35(3):152. |
| 作者姓名： | 李海燕 乔成亚 刘振民 龚广予 梅 芳 孙 卓 |
| 作者单位： | 1.光明乳业股份有限公司乳业研究院华北研究所，北京101300； 2.乳业生物技术国家重点实验室上海乳业生物工程技术研究中心，上海200436 |
| 基金项目： | 国家“十二五”科技支撑计划课题（2013BAD18B01）；国家“十二五”科技支撑计划课题（2012BAD28B07） |
| 摘 要： | 以生牛乳、蔗糖、燕麦为主要原料，以羧甲基纤维素钠、高甲氧基果胶、结冷胶为稳定剂，制成发酵型燕麦酸乳饮料。通过不同稳定剂、蔗糖的配方组合，确定产品最佳配方。结果表明，羧甲基纤维素钠、高甲氧基果胶、结冷胶的最适添加量分别是0.3%、0.2%、0.04%，蔗糖的最适添加量为7%，按照该配方组合制备的发酵型燕麦酸乳饮料的口感和稳定性较好。 |
| 关 键 词： | 燕麦 发酵型酸乳饮料 乳酸菌 稳定性 |
Development of the fermented oat yogurt beverage |
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| LI Haiyan,QIAO Chengya,LIU Zhenmin,GONG Guangyu,MEI Fang,SUN Zhuo.Development of the fermented oat yogurt beverage[J].China Brewing,2016,35(3):152. | |
| Authors: | LI Haiyan QIAO Chengya LIU Zhenmin GONG Guangyu MEI Fang SUN Zhuo |
| Affiliation: | 1.North China Research Institute, Dairy Industry Research Institute, Bright Dairy Co., Ltd., Beijing 101300, China; 2.State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute, Shanghai 200436, China |
| Abstract: | Using raw milk, sugar and oats as main raw material, CMC-Na, high methoxyl pectin and gellon gum as stabilizer, the fermented oat yogurt beverage was developed. The optimum formula of the product was determined by formula combination of different stabilizers and sucrose. The results showed that the optimum addition of CMC-Na, high methoxyl pectin, and gellan gum were 0.3%, 0.2% and 0.04%, respectively. The optimum sucrose addition was 7%. With the optimal formula, the fermented oat yogurt beverage obtained had good taste and stability. |
| Keywords: | oat fermented oat yogurt beverage lactic acid bacteria stability |
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