乳酸发酵型枸杞乳饮料工艺的研究

doi:10.7506/spkx1002-6630-200916067

食品科学 ›› 2009, Vol. 30 ›› Issue (16 ): 293-295.doi: 10.7506/spkx1002-6630-200916067

乳酸发酵型枸杞乳饮料工艺的研究

黄宇，周庆峰，海洋，吴春艳，赵利，刘建涛，苏伟*

江西科技师范学院生命科学学院

收稿日期:2009-04-27 出版日期:2009-08-15 发布日期:2010-12-29
通讯作者: 苏伟* E-mail:suwei74@hotmail.com

Development of A Lactic Acid Bacteria-fermented Beverage from Chinese Wolfberry Fruits and Milk

HUANG Yu，ZHOU Qing-feng，HAI Yang，WU Chun-yan，ZHAO Li，LIU Jian-tao，SU Wei*

(College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China)

Received:2009-04-27 Online:2009-08-15 Published:2010-12-29
Contact: SU Wei* E-mail:suwei74@hotmail.com

摘要/Abstract

摘要：

以枸杞酶解液、鲜牛奶为主要原料，通过生物发酵技术生产出一种天然保健乳饮料，并对加工过程中的护色、生物酶及稳定剂的选择等进行探讨，最终优化产品的配方为枸杞酶解液的添加量25%、鲜牛奶的添加量65%、糖的添加量7%、发酵菌添加量0.1%、稳定剂添加量0.2%，最佳酶解工艺条件为枸杞浆:水为3:2、接入木瓜蛋白酶、添加量0.04%、pH7.0～7.5、酶解温度50℃、时间90min。

关键词: 枸杞, 生物酶, 发酵, 稳定性

Abstract:

A new-type lactic acid bacteria-fermented beverage was developed from Chinese wolfberry fruits and milk by the following procedures of protein removal from Chinese wolfberry fruit slurry by enzymolysis, fermentation of mixed hydrolysate of Chinese wolfberry fruit slurry and fresh milk using a Lactobacillus starter composed a mixture of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus and formulation of final product. Our results showed that the largest protein removal from Chinese wolfberry fruit slurry could be attained when the enzymolysis conditions were as follows: material/water ratio 3:1, papain dose 0.04%, pH 7.0－7.5, and temperature 50 ℃ for 90 min. The optimal formula of final beverage product to obtain the highest sensory score was composed of 25% hydrolysate of Chinese wolfberry fruit slurry, 65% fresh milk, 7% sucrose, 0.1% Lactobacillus starter, and 0.2% compound emulsion stabilizer.

Key words: Chinese wolfberry fruits, enzyme, fermentation, stability

中图分类号:

TS252.54

黄宇，周庆峰，海洋，吴春艳，赵利，刘建涛，苏伟*. 乳酸发酵型枸杞乳饮料工艺的研究[J]. 食品科学, 2009, 30(16 ): 293-295.

HUANG Yu，ZHOU Qing-feng，HAI Yang，WU Chun-yan，ZHAO Li，LIU Jian-tao，SU Wei*. Development of A Lactic Acid Bacteria-fermented Beverage from Chinese Wolfberry Fruits and Milk[J]. FOOD SCIENCE, 2009, 30(16 ): 293-295.

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乳酸发酵型枸杞乳饮料工艺的研究

Development of A Lactic Acid Bacteria-fermented Beverage from Chinese Wolfberry Fruits and Milk

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