共查询到19条相似文献,搜索用时 62 毫秒
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本文研究了杀菌型果汁乳酸菌饮料的研制方法.该产品在酸奶制作工艺的基础上,添加了果汁及其相应配料,调制成活性果汁乳酸菌饮料后进行杀菌冷却,灌装成成品.产品可常温存放,避免了普通活性乳酸菌在贮藏过程中需要冷藏的欠缺. 相似文献
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低糖无脂乳酸菌饮料是一种深受消费者喜爱的保健饮料,但稳定性差,口感难调节(较含糖含脂乳酸菌饮料)。本实验研究了不同甜味剂对产品口感的影响和不同稳定剂对低糖无脂乳酸菌饮料稳定性的影响,结果表明,当发酵奶含量为38%时,采用果胶、CMC、瓜尔胶复配,产品稳定性好且口感细腻;采用木糖醇、AK糖、Aspartame进行复配,使产品酸甜适口且成本低。低糖无脂乳酸菌饮料需选用水性或水油两用且香气柔和的香精。 相似文献
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CMC在乳酸菌饮料中的应用 总被引:3,自引:1,他引:3
乳是多种物质组成的混合物,含水分约88%左右,乳中各种物质相互组成分散的稳定体系。但是乳在酸乳饮料的发酵加工生产过程中,如饮料中添加营养强化荆,致使乳溶液的盐组成、溶液密度等发生改变;PH降低;热处理等对乳的稳定性都有极大的影响。因此,CMC作为优良的乳化稳定增稠剂使其在酸性蛋白饮料中被普遍使用。 相似文献
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菠萝酸奶饮料稳定性的研究 总被引:3,自引:0,他引:3
阐述了菠萝酸奶饮料的生产工艺,并从稳定剂、乳化剂、 糖酸比以及工艺条件等方面对菠萝酸奶饮料的稳定性进 行了研究,确定了最佳稳定条件为稳定剂0.4%,乳化剂 0.1%,蔗糖8%,菠萝汁10%,混合有机酸0.06%,采用二次 均质,65℃杀菌30min,产品稳定性较好。 相似文献
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The objective of this work was to develop and optimize an alternative make process for Greek-style yogurt (GSY), in which the desired level of protein was reached by fortification with micellar casein concentrate (MCC) obtained from milk by microfiltration. Two MCC preparations with 58 and 88% total protein (MCC-58 and MCC-88) were used to fortify yogurt milk to 9.80% (wt/wt) protein. Strained GSY of similar protein content was used as the control. Yogurt milk bases were inoculated with 0.02% (wt/wt) or 0.04% (wt/wt) direct vat set starter culture and fermented until pH 4.5. The acidification rate was faster for the MCC-fortified GSY than for the control, regardless of the inoculation level, which was attributed to the higher nonprotein nitrogen content in the MCC-fortified milk. Steady shear rate rheological analysis indicated a shear-thinning behavior for all GSY samples, which fitted well with the power law model. Dynamic rheological analysis at 5°C showed a weak frequency dependency of the elastic modulus (G′) and viscous modulus (G″) for all GSY samples, with G′ > G″, indicating a weak gel structure. Differences in the magnitude of viscoelastic parameters between the 2 types of GSY were found, with G′ of MCC-fortified GSY < G′ of control, indicating a different extent ofprotein interactionsin the 2 types of yogurt. Differences were also noticed in water-holding capacity, which was lower for the MCC-fortified GSY compared with the control, attributed to lower serum protein content in the former. Despite some differences in the physicochemical characteristics of the final product compared with GSY manufactured by straining, the alternative process developed here is a feasible alternative to the traditional GSY make process, with environmental and possibly financial benefits to the dairy industry. 相似文献
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A.V. Dankovtsev S.V. Vostrikov N.S. Markina 《Journal of the Institute of Brewing》2002,108(4):474-477
The fermentation process for the traditional Russian drink Sourish Shchi was investigated in order to better understand the original process, its flavour products and to investigate opportunities to improve the process. The six ingredients usually employed for the Sourish Shchi preparation (Shchi in Old Russian means “Six”) were: three kinds of malt — barley, rye and wheat; one kind of flour — wheat or rye; buckwheat and honey. This wort, composed of malted and unmalted grains, was traditionally fermented with a mixed culture of bacteria and yeasts to achieve the desired sourness, alcohol and flavor. Laboratory fermentations were conducted using traditional recipes and the fermentation parameters were examined. 相似文献
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