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蓝莓秋葵复合乳酸菌饮料的研制 总被引:2,自引:0,他引:2
《食品研究与开发》2015,(19)
通过正交试验对蓝莓秋葵复合乳酸菌饮料的工艺配方和复合稳定剂进行筛选,结果表明:添加蓝莓、秋葵原汁10%、白砂糖11%、发酵乳22%、稳定剂0.30%时蓝莓秋葵复合乳酸菌饮料品质较佳。确定复合稳定剂的最佳工艺配方为果胶0.20%、CMC-Na 0.10%和PGA 0.20%。添加1 000 mg/L柠檬酸可以有效抑制蓝莓秋葵复合乳酸菌饮料贮藏过程中的褐变。 相似文献
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螺旋藻乳酸菌发酵饮料的研制 总被引:1,自引:0,他引:1
通过向发酵乳中添加螺旋藻提取液,研究螺旋藻乳酸菌发酵饮料的加工工艺及配方;试制出一种色泽浅绿,风味独特、酸甜适口、细腻润滑且营养全面的新型螺旋藻乳酸菌发酵饮料。通过4因素3水平正交试验确定各种成分的最佳剂量。实验结果表明发酵乳最佳工艺条件为:接种量4%、发酵温度40℃、发酵时间3.5h;螺旋藻乳酸菌发酵饮料最佳配方为:发酵乳35%、10%螺旋藻液20%、葡萄糖8%、瓜尔豆胶0.25%。所得产品是一种富含蛋白质、维生素、乳酸菌等,集营养、保健于一体的新型螺旋藻乳酸菌发酵饮料。 相似文献
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本研究以糯米为主要原料,鲜牛乳和稳定剂为辅料,采用酶法糖化工艺水解淀粉,选取嗜热乳链球菌和保加利亚乳杆菌1:1的混合菌种为发酵剂进行乳酸发酵,以L16(45)正交试验得出最佳配料组合,研制出了滋味独特,香气浓郁怡人,色泽诱人的新型乳酸菌发酵饮料。 相似文献
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螺旋藻乳酸菌发酵饮料的研制 总被引:1,自引:0,他引:1
开发研制螺旋藻乳酸菌饮料,用新西兰进口乳粉和优质的螺旋藻为原料,采用5因素4水平正交实验,确定饮料口感、稳定性的最佳工艺配方。实验结果表明,用保加利亚乳杆菌和嗜热链球菌按1∶1作为菌种制备发酵乳,最佳配方为:发酵乳35%,浓度2%的螺旋藻溶液20%,白砂糖7%,柠檬酸0.07%,瓜尔豆胶0.25%。 相似文献
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红薯乳酸菌发酵饮料的研制 总被引:8,自引:2,他引:8
采用酶法糖化工艺水解红薯淀粉,选取嗜热乳链球菌和保加利亚杆菌1:1的混合菌种为发酵剂进行乳酸发酵,以L9(3^4)正交试验腹出最佳配料组合。结果表明:以红薯糖浆50%,鲜牛乳50%的混合液,再添加6%蔗糖,接种量为3%,制成的红薯乳酸饮料滋味独特,口感好,价格低廉。 相似文献
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糯米乳酸菌发酵饮料的研制 总被引:1,自引:0,他引:1
本研究以糯米为主要原料,鲜牛乳和稳定剂为辅料,采用酶法糖化工艺水解淀粉,选取嗜热乳链球菌和保加利亚乳杆菌1:1的混合菌种为发酵剂进行乳酸发酵,以L16正交试验得出最佳配料的组合,研制出滋味独特,香气浓郁怡人,色泽诱人的新型乳酸菌菌发酵饮料。 相似文献
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对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。使用驯化过的保加利亚乳杆菌和嗜热链球菌为菌种,采用正交实验,确定该饮料的最佳配方和工艺条件。大豆乳和芝麻乳比例8∶2,蔗糖添加量为10%,乳糖用量为1.2%,接种量4%,发酵温度43℃,发酵时间16h。产品口感细腻,酸味可口,风味独特,是营养保健型发酵饮品。 相似文献
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以无核黄皮为原料研制乳酸菌发酵饮料,应用菌种为嗜热链球菌和保加利亚乳杆菌(1:1),得到的发酵优化条件为无核黄皮汁与牛乳的比例为8:2,,接种量为2%,发酵温度为37℃,发酵时间为12 h.得到的发酵液加入5%白砂糖和O.2%羧甲基纤维素钠得到发酵饮料.产品为乳黄色乳浊液,质地均匀,具有黄皮的特征香味,产品总糖为15.28%.总酸(以乳酸计)为0.75%. 相似文献
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番茄、胡萝卜乳酸菌发酵饮料的研制 总被引:9,自引:1,他引:9
开发研制新疆地产番茄、胡萝卜混合汁乳酸菌发酵饮料。方法:以优质番茄酱和胡萝卜浓缩汁为原料,用保加利亚乳杆菌和嗜热链球菌为菌种,采用四因素三水平正交实验,确定中间种子扩大液、发酵液及发酵饮料口感稳定性的最佳工艺配方。结果:用保加利亚乳杆菌和嗜热链球菌按1:1比例作为菌种;种子扩大液的最佳配方:番茄、胡萝卜混合汁配比3:7,2%葡萄糖,2%脱脂乳,3%接种量;发酵液最佳配方:番茄、胡萝卜混合汁配比3:7,发酵温度41℃,发酵时间24h,接种量3%;发酵饮料调配最佳配方;发酵原液中添加蔗糖5%,柠檬酸0.02%,耐酸羧甲基纤维素钠(CMC-Na)0.2%,黄原胶0.03%。 相似文献
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研究了大豆蛋白乳酸菌饮料的工艺条件,通过优化磨浆工艺和酶解工艺,改善大豆蛋白乳酸菌饮料风味,并提高储藏期乳酸活菌数,从而提升大豆蛋白乳酸菌饮料的品质。结果表明,将大豆在0.03%柠檬酸溶液中煮沸5 min,然后于37℃浸泡4 h,磨浆过滤得到豆浆;豆浆进一步采用0.5%木瓜蛋白酶于55℃酶解4 h,然后于90℃保持10 min灭酶;酶解后的豆浆接种乳酸菌,发酵5 h制备发酵基料。以此发酵基料制备活性乳酸菌饮料风味较好,没有明显的豆腥味或其他不良风味,含有丰富的大豆肽,于4℃储藏30 d后的乳酸菌活菌数大于108cfu/mL。 相似文献
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以大豆为主要原料,经嗜酸乳杆菌发酵后,调配成发酵豆乳饮料.通过三元二次回归正交实验结合二次回归正交方差分析和岭嵴法分析对其各稳定性影响因素进行研究,得出最佳的工艺配比:乳化剂为0.15%(单甘酯:蔗糖酯:1:1,HLB值为8)、CMC为0.24%、果胶为0.10%,蔗糖为6%、络合物为0.23%、pH值为4.0、均质压力为25 MPa. 相似文献
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以清涧红枣为原料,提取红枣枣清汁。通过选择干酪乳杆菌、植物乳杆菌和鼠李糖乳杆菌3种乳酸菌进行单独及复配发酵,探索发酵时间、发酵菌种、接菌量及枣清汁初始可溶性固形物含量对发酵饮料pH及感官评价影响,并通过正交试验优化发酵工艺。结果表明,红枣枣清汁以干酪乳杆菌:植物乳杆菌:鼠李糖乳杆菌=6:1:1 (m/m)复配发酵为宜,接菌量为0.01%,在初始可溶性固形物含量13.5%,37 ℃发酵48 h,pH为3.61,乳酸菌活菌数≥1.5×108 CFU/mL,还原糖含量为10.46 g/100 g,总酸含量为8.99 g/kg,符合QB/T 5356-2018果蔬发酵汁标准;环磷酸腺苷含量为21.4 μg/mL,较好的保留了发酵前枣清汁中含有的环磷酸腺苷。本文制备出一款营养丰富、风味俱佳地清涧红枣乳酸菌发酵饮料。 相似文献
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Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus 总被引:1,自引:0,他引:1
Sumangala Gokavi Lanwei Zhang Ming-Kuei Huang Xin Zhao Mingruo Guo 《Journal of food science》2005,70(4):M216-M223
ABSTRACT: Oats and probiotics have long been recognized for their health benefits. The objectives of this study were (1) to study the ability of Lactobacillus plantarum (B-28), Lactobacillus paracasei ssp. casei (B-29) isolated from a traditional Bulgarian cereal-based fermented beverage, and Lactobacillus acidophilus from Chr. Hansen, Milwaukee, Wis., U.S.A., to remove cholesterol from the media and to adhere to the Caco-2 cell line, (2) to optimize the fermentation conditions to develop a beverage using these probiotics and oats with acceptable sensory and nutritional qualities, and (3) to assess the quality and shelf-life of this beverage and survivability of probiotics in the beverage. Lactobacillus acidophilus , B-28, and B-29 were found to remove 70.67%± 2.35%, 20.26%± 2.63%, and 16.75%± 3.83% of cholesterol from media and the percentage of adhesion was 4.69%± 0.78%, 1.92%± 0.78%, and 8.36%± 0.78%, respectively. The blend of oat flour, sugar, inulin, and whey protein concentrate was cooked in water and fermented for 12 h at 37°C by 2 ± 106 colony-forming units (CFU) /mL each of B-28 and B-29 and 2 ± 108 CFU/mL of L. acidophilus . The beverage had 0.87%± 0.03% of dietary fiber and had better sensory qualities compared with the commercially available similar product. The probiotics survived for 10 wk of storage at 4°C, except for L. acidophilus , which survived for about 4 wk. The population of B-28 was 1.77 ± 106 to 1.29 ± 107 CFU/mL and that of B-29 was 7.39 ± 107 to 4.49 ± 108 CFU/mL throughout the storage period. The oat-based symbiotic beverage is a functional drink providing both probiotics and prebiotics at the same time. 相似文献
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苡米百合发酵型乳酸饮料的研制 总被引:2,自引:0,他引:2
以苡米、百合干为主要原料,研制发酵型乳酸饮料,运用正交试验确定其最佳工艺条件为:苡米∶百合干=1∶1,乳酸菌接种量为6%,发酵时间为72h.产品具有风味俱佳、酸甜适口、营养保健之特性. 相似文献
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A novel multi‐cereal‐based fermented beverage with suitable aroma, flavor, and pH fermented by lactic acid bacteria and Saccharomyces cerevisiae was developed. Twenty‐seven lactobacilli strains were screened for acid production (pH and titratable acidity) in a mixture of malt, rice, and maize substrates. It was found that Lactobacillus helveticus KLDS1.9204 had the greatest acid production among 27 lactobacilli tested. The fermentation performance of L. helveticus KLDS1.9204 was also assayed and the fermentation parameters were optimized using Plackett–Burman design and steepest ascent method. L. helveticus KLDS1.9204 showed good proteolytic capability, however, the strain could not utilize starch. The optimum substrate consisted of 50% malt (25 g/100 mL), 25% rice (20 g/100 mL), and 25% maize (30 g/100 mL). The inoculum was 5% with a ratio of S. cerevisiae to L. helveticus KLDS1.9204 of 2.5:1. The optimum temperature was 37 °C and the time was 22 h. Lastly, the quality of the multi‐cereal‐based fermented beverage was evaluated. This beverage was light yellow, transparent, and it tasted well with a pleasant acid and a unique flavor of cereals. The beverage was rich in free amino acids and organic acids. The pH and titratable acidity of the beverage were 3.5 and 29.86 °T, respectively. The soluble solids content of the beverage was 6.5 °Brix, and the alcohol content was 0.67%. 相似文献