| 南瓜胡萝卜发酵乳饮料的工艺研究 |
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| 引用本文： | 孙婕,尹国友,杜佩佩,史亚杰,赵卫涛,陈合兴. 南瓜胡萝卜发酵乳饮料的工艺研究[J]. 中国酿造, 2011, 0(9) |
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| 作者姓名： | 孙婕 尹国友 杜佩佩 史亚杰 赵卫涛 陈合兴 |
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| 作者单位： | 河南城建学院生物工程系,河南平顶山,467044 |
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| 基金项目： | 河南省科技计划重点科技攻关项目(102102110157); 河南城建学院科学研究基金项目(2010JZD008) |
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| 摘 要： | 以南瓜、胡萝卜为主要原料,经预处理、软化、打浆等工序,添加各种辅料,采用单因素试验和响应面设计,确定南瓜胡萝卜发酵乳饮料生产的最佳配方和工艺条件.结果表明,饮料的最佳配方为南瓜汁70％,胡萝卜汁30％,脱脂乳粉2.5％,安赛蜜0.025％,复合稳定剂0.18％.饮料的最佳工艺条件为接种量3％,发酵温度42℃,发酵时间4h.
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| 关 键 词： | 南瓜 胡萝卜 发酵 含乳饮料 |
Production technology of pumpkin-carrot fermented milk beverage |
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| SUN Jie,YIN Guoyou,DU Peipei,SHI Yajie,ZHAO Weitao,CHEN Hexing. Production technology of pumpkin-carrot fermented milk beverage[J]. China Brewing, 2011, 0(9) |
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| Authors: | SUN Jie YIN Guoyou DU Peipei SHI Yajie ZHAO Weitao CHEN Hexing |
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| Affiliation: | SUN Jie,YIN Guoyou,DU Peipei,SHI Yajie,ZHAO Weitao,CHEN Hexing(Department of Bioengineering,Henan Institute of Urban Construction,Pingdingshan 467044,China) |
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| Abstract: | The pumpkin-carrot fermented milk beverage was produced using pumpkin and carrot as main raw materials by a series of treatments(pretreatment,softening,mashing,etc) and with the addition of different minor ingredients.The optimal formula and production conditions of pumpkin-carrot fermented milk beverage were determined by single factor test and response surface design.The results showed that the optimal formula of the beverage were pumpkin juice 70%,carrot juice 30%,skimmed milk powder 2.5%,acesulfame 0.02... |
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| Keywords: | pumpkin carrot fermentation milk beverage |
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