| 褐色甜酒酿乳酸菌饮料的加工工艺研究 |
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| 引用本文： | 梅芳,乔成亚,李海燕,孙卓. 褐色甜酒酿乳酸菌饮料的加工工艺研究[J]. 中国酿造, 2014, 0(11): 158-161 |
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| 作者姓名： | 梅芳 乔成亚 李海燕 孙卓 |
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| 作者单位： | 上海乳业生物工程技术研究中心;光明乳业有限公司乳业研究院;乳业生物技术国家重点实验室; |
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| 基金项目： | 国家“十二五”科技支撑计划课题(2013BAD18B01,2012BAD12B08) |
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| 摘 要： | 以甜酒酿汁和褐色酸乳为原料，通过单因素和正交试验确定了褐色甜酒酿乳酸菌饮料的最佳制备工艺：大豆多糖添加量为0.30%，甜酒酿汁添加量为12%，pH 值为3.9。在此条件下生产的褐色甜酒酿乳酸菌饮料活菌数可达3.12＆#215;108个/m L，稳定性良好，口感清爽，风味独特，色泽均匀。
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| 关 键 词： | 褐色乳酸菌饮料 甜酒酿 稳定性 |
Technology of brown yogurt drink with fermented sweet rice |
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| MEI Fang,QIAO Chengya,LI Haiyan,SUN Zhuo. Technology of brown yogurt drink with fermented sweet rice[J]. China Brewing, 2014, 0(11): 158-161 |
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| Authors: | MEI Fang QIAO Chengya LI Haiyan SUN Zhuo |
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| Affiliation: | (State Key Laboratory of Dairy＇Biotechnology, Technology Center of Bright Dairy ＆ Food Co., Ltd., Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China) |
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| Abstract: | U sing ferm ented sw eetrice juice and brow n yogurtasraw m aterial,the optim um processing technology ofthe drink w asdeterm ined by sin-gle factorexperim entand orthogonalexperim ent.The processparam etersw ere asfollow s：soybean polysaccharide 0.30% ,ferm ented sw eetrice 12% , pH 3.9.U nderthese conditions,the viable countofthe brow n yohurtdrink containing sw eetferm ented rice w as3.12＆#215;108 C FU /m l,the drink had good stability,refreshing taste,specialflavorand uniform color. |
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| Keywords: | brow n yogurtdrink ferm ented sw eetrice stability |
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