| 一种新型乳饮料的制作工艺 |
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| 引用本文： | 邵虎,邵斯,顾瑞霞.一种新型乳饮料的制作工艺[J].饮料工业,2008,11(1):36-38. |
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| 作者姓名： | 邵虎 邵斯 顾瑞霞 |
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| 作者单位： | 1. 扬州大学食品科学与工程学院,江苏扬州,225001
2. 宿迁卫生学校,江苏宿迁,223800 |
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| 摘 要： | 以大米和鲜乳为主要原料生产出一种大米活性乳酸菌饮料,其工艺流程为：先将大米淀粉用双酶法进行酶解,酶解液煮沸后再使其与灭菌的鲜乳混合,经接种乳酸菌发酵制成大米酸乳,再与其他物料调配即可.最佳配方为：50%大米酸乳、7%蔗糖、0.4%复合稳定剂、0.15%乳化剂、0.06%柠檬酸。
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| 关 键 词： | 乳酸菌 发酵 乳饮料 |
| 收稿时间： | 2007-11-07 |
| 修稿时间： | 2007年11月7日 |
Processing technology of a new milk beverage |
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| SHAO Hu,SHAO Si,GU Rui-xia.Processing technology of a new milk beverage[J].Beverage Industry,2008,11(1):36-38. |
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| Authors: | SHAO Hu SHAO Si GU Rui-xia |
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| Affiliation: | SHAO Hu, SHAO Si, GU Rui-xia (1 Food Science and Engineering College, Yangzhou University, Yangzhou 225001, Jiangsu, China; 2 Suqian Health School, Suqian 223800, Jiangsu, China) |
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| Abstract: | In the experiment, the technology of making an active Lactobacillus fermented beverage from rice and fresh milk was studied. The flow was determined as follows： rice starch was hydrolyzed with two amylases, then, the hydrolysate was boiled and mixed with sterilized milk. The mixture was refrigerated at a certain temperature and then fermented by Lactobacillus to get dee yoghurt, which was formulated with other ingredients to give the beverage. The optimum formula was 50% rice yoghurt, 0.4% complex stabilizer, 7% sucrose, 0.15% emulsifier and 0.06% citric acid. |
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| Keywords: | Lactobacillus fermentation milk beverage |
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