| 乳酸菌发酵西瓜柠檬复合乳饮料的制备工艺 |
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| 引用本文： | 任大勇,杜眉萱,洛阳,宁长春,刘宏锋,秦艳青,沈明浩.乳酸菌发酵西瓜柠檬复合乳饮料的制备工艺[J].饮料工业,2012(9):14-17. |
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| 作者姓名： | 任大勇 杜眉萱 洛阳 宁长春 刘宏锋 秦艳青 沈明浩 |
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| 作者单位： | [1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林大学农学部畜牧兽医学院,吉林长春130062 |
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| 基金项目： | 吉林省科技厅项目（20090553） |
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| 摘 要： | 研究了乳酸菌发酵西瓜柠檬复合乳饮料的制备工艺条件。西瓜汁、柠檬汁混合过滤后,在80～90℃下灭酶处理1min,可以防止因果汁褐变而产生的不良色、香、味。通过单因素试验和正交试验,确定该饮料的最佳配方和生产工艺条件为:混合果汁25%、奶粉5%、蔗糖8%、接种量5%,在41℃培养温度下发酵4.5h,得到的乳酸菌发酵西瓜柠檬复合乳饮料组织细腻,色泽良好,酸甜可口,西瓜和柠檬的香味与乳香味协调,香气独特。
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| 关 键 词： | 乳酸菌 西瓜 柠檬 发酵 乳饮料 |
Processing technology of a Lactobacillus-fermented compound beverage with watermelon and lemon juices |
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| REN Da-yong,DU Mei-xuan,LUO Yang,NING Chang-chun,LIU Hong-feng,QIN Yan-qing,SHEN Ming-hao.Processing technology of a Lactobacillus-fermented compound beverage with watermelon and lemon juices[J].Beverage Industry,2012(9):14-17. |
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| Authors: | REN Da-yong DU Mei-xuan LUO Yang NING Chang-chun LIU Hong-feng QIN Yan-qing SHEN Ming-hao |
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| Affiliation: | 1(1 College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;2 College of Animal and Veterinary Medicine,Jilin University,Changchun 130062,Jilin,China) |
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| Abstract: | The processing technology of a Lactobacillus-fermented compound beverage with watermelon and lemon juices was investigated.After filtration,the blend of watermelon and lemon juices was heated at 80～90℃ for 1 min to prevent bad color,smell and taste resulting from the browning of the juices.The results of single-factor experiments and orthogonal tests showed the optimum formula and technological conditions of the beverage as：juice blend 25%,skimmed milk powder 5%,sugar 8%,inoculum of Lactobacillus strains 5%,and fermentation at 41℃ for 4.5 h.The beverage obtained was characterized by delicate texture,nice color,pleasant sweetness and sourness,and unique and harmonious flavor and taste of watermelon,lemon and milk. |
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| Keywords: | Lactobacillus watermelon lemon fermentation compound beverage |
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