酸角乳酸菌饮料的研制

以全脂乳粉、酸角为主要原料,探讨了酸角乳酸菌饮料的制备工艺条件。通过正交试验研究了酸角乳酸菌饮料产品配方及乳化稳定剂的复配方案。结果表明,酸角乳酸菌饮料最适配料为白砂糖10.0%、酸角汁4.0%、蜂蜜1.0%、酸角香精0.075%。酸角乳酸菌饮料最佳稳定剂为羧甲基纤维素钠0.30%、果胶0.15%、三聚磷酸钠0.06%。

Preparation of Tamarind Lactic Acid Bacteria Beverage

With whole milk powder and tamarind as raw materials, the manufacture process conditions of tamarind lactic acid bacteria beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the optimal formula of tamarind lactic acid bacteria beverage was as follows： white sugar 10.0%, tamarind juice 4.0%, honey 1.0%, and tamarind essence 0.075%. The best stabilizer formula was as follows： Sodium carboxymethyl cellulose 0.30%, pectin 0.15%, and sodium tripolyphosphate 0.06%.