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| 黑甜玉米乳酸菌饮料的工艺研究 | |
| 引用本文： | 张彧,李杰,高云,叶淑红.黑甜玉米乳酸菌饮料的工艺研究[J].食品科学,2006,27(10):412-415. |
| 作者姓名： | 张彧 李杰 高云 叶淑红 |
| 作者单位： | 1. 大连轻工业学院生物与食品工程学院,辽宁,大连,116034 2. 营口市产品质量监督检验所,辽宁,营口,115000 3. 辽宁科技大学化学工程学院,辽宁,鞍山,114044 |
| 基金项目： | 辽宁省教育厅科技研究项目;辽宁省教育科学规划立项课题 |
| 摘 要： | 对具有营养保健功能的黑甜玉米乳酸菌饮料的加工工艺进行了初步探讨.通过实验研究,确定了该饮料生产的主要工艺流程.黑甜玉米乳酸菌饮料是以黑甜玉米和牛乳为原料经过乳酸菌发酵后,添加甜味剂、稳定剂、有机酸、水、香精等调配成的产品,通过正交试验确定了饮料的最佳配方.结果表明：黑甜玉米发酵乳35%,白砂糖11%,稳定剂0.5%,柠檬酸0.2%时最佳.采用该技术条件可得到具有独特风味的高质量产品. |
| 关 键 词： | 黑甜玉米 乳酸菌饮料 加工工艺 |
| 文章编号： | 1002-6630（2006）10-0412-04 |
| 收稿时间： | 2006-09-01 |
| 修稿时间： | 2006-09-01 |
Study on Processing Technology of Lactic Acid Bacteria Beverage with Black Sweet Corn |
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| ZHANG Yu,LI Jie,GAO Yun,YE Shu-hong.Study on Processing Technology of Lactic Acid Bacteria Beverage with Black Sweet Corn[J].Food Science,2006,27(10):412-415. | |
| Authors: | ZHANG Yu LI Jie GAO Yun YE Shu-hong |
| Affiliation: | 1.College of Biology and Food Technology, Dalian Institute of Light Industry, Dalian 116034, China; 2.Yingkou Products Quality Supervision and Inspection Institute,Yingkou 115000, China; 3.College of Chemical Engineering, Liaoning University of Science and Technology, Anshan 114044, China |
| Abstract: | Preliminary investigation on processing technology of lactic acid bacteria beverage with black sweet corn with nutritional and healthy functions was reported. After a lot of experiments, the main technological process was made certain. Lactic acid bacteria beverage with black sweet corn was prepared from lactobacillus fermented milk, black sweet corn, sweetener, acid, stabilizer, extract, water, etc. Through orthogonal test the best conditions were confirmed. The results showed that the best formula was adding 35% fermented milk with black sweet corn, 11%sugar, 0.5% stabilizer, 0.2% citric acid. The high quality product with unique flavor was obtained using the above technical conditions. |
| Keywords: | black sweet corn lactic acid bacteria beverage processing technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |