| 咖啡发酵含乳饮料的研制 |
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| 引用本文： | 李向东,刘鹭.咖啡发酵含乳饮料的研制[J].中国酿造,2012,31(7):171-174. |
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| 作者姓名： | 李向东 刘鹭 |
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| 作者单位： | 1. 光明乳业股份有限公司乳业研究院乳业生物技术国家重点实验室,上海,200436
2. 中国农业科学院农产品加工研究所,北京,100193 |
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| 基金项目： | 科技部农业科技成果转化项目（2010GB2C000143）;科技部“十二五”科技支撑计划（2012BAD28B07） |
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| 摘 要： | 研究了卡拉胶、耐酸型CMC、琼脂、黄原胶及其复配稳定剂在咖啡发酵型含乳饮料中的应用,通过正交试验得到咖啡发酵含乳饮料的最佳配方,即15％的咖啡萃取液、50％的发酵乳、3％的复配稳定剂Ⅱ(0.1％卡拉胶+0.1％耐酸型CMC)和8％的白砂糖.结果表明,咖啡发酵型含乳饮料口感和稳定性最佳,理化指标、感官指标、微生物指标都可以达到所要求的范围,常温贮存时间2个月以上,可以应用于生产实践.
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| 关 键 词： | 咖啡 复配稳定剂 加工工艺 配方 含乳饮料 |
Dvelopment of a fermented milk beverage with coffee |
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| LI Xiangdong
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LIU Lu.Dvelopment of a fermented milk beverage with coffee[J].China Brewing,2012,31(7):171-174. |
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| Authors: | LI Xiangdong LIU Lu |
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| Affiliation: | 1.State Key Laboratory of dairy Biotechnology,Technology Center,Bright Dairy ＆ Food Co.,Ltd.,Shanghai 200436,China; 2.Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Science,Beijing 100193,China) |
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| Abstract: | The application of different levels of carrageenan,sodium carboxymethyl cellulose（CMC）,agar,xanthan gum and stabilizer blends in fermented milk beverage with coffee was studied in this paper.Through orthogonal experiments,the optimal conditions for beverage-making were determined as： 15% coffee juice,50% fermented milk,3% stabilizer blends Ⅱ（0.1% carrageenan＋0.1% CMC）,8% sucrose addition.The results showed that the taste and stability of the fermented milk beverage are best,physical and chemical indicators,sensory indicators and microbial indicators can reach the required range,room temperature storage time of two months or more.The compound stabilizers had a good stabilizing effect and could be applied to production practice. |
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| Keywords: | coffee stabilizer blends processing technology ingredient milk beverage |
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