复合果蔬汁益生菌发酵乳的工艺研究

食品科学 ›› 2007, Vol. 28 ›› Issue (9): 401-404.

复合果蔬汁益生菌发酵乳的工艺研究

严成

西南科技大学生命科学与工程学院四川绵阳621010；

出版日期:2007-09-15 发布日期:2011-11-22

Study on Processing of Compound Fruit and Vegetable Juice Probiotic Fermented Yogurt

YAN Cheng

College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China

Online:2007-09-15 Published:2011-11-22

摘要/Abstract

摘要： 本研究以鲜乳为原料,添加番茄、草莓、橙三种果蔬汁进行乳酸菌发酵。采用正交试验选择最优配方。实验结果表明:①复合果蔬汁最优配方:番茄汁15%、草莓汁20%、橙汁10%、羧甲基纤维素钠0.25%、果胶0.1%;②复合果蔬汁发酵乳的最优配方:鲜牛乳70%、复合果蔬汁20%、酸果奶稳定剂0.25%、果胶0.1%、蔗糖9%、接种3%的乳酸菌菌种(Lb:St=1:1),在43℃恒温条件下发酵3.5h,置于0～4℃的冰箱中冷藏后熟10～12h。所得益生菌果蔬汁发酵乳组织均匀,口感细腻,酸甜适中,具有果蔬特有的滋味和芳香。

关键词: 复合果蔬汁, 鲜奶, 乳酸菌

Abstract: With milk as main material and adding some tomato juice,orange juice and strawberry juice to be fermented with latic acid bacteria,the optimum processing technique was established by orthogonal test.The result showed that the optimum addition amount of tomato juice was 15%,strawberry juice 20%,orange juice 10%,CMC-Na 0.25% and pectin 0.1% in compound fruit and vegetable formula the optimum addition amount of fresh milk was 70%,combine juice 20%,optimum inoculation size of L.bulgaricus and Str.thermophilus 1:1(Lb:St=1:1)3%,fermented yogourt stabilizer 0.25%,0.1% pectin,cane sugar 9% in compound fruit and vegetable juice with fermenting temperature 43 ℃ for 3.5 h and storing in the 0～4 ℃ refrigeratory cold for 8～10 h.The compound juice fermented milk beverage was stable and delicious with fruit sweetness and soumess.The final product was of a clear and special taste.

Key words: compound fruit and vegetable juice, fresh milk, Lactobacillus

严成. 复合果蔬汁益生菌发酵乳的工艺研究[J]. 食品科学, 2007, 28(9): 401-404.

YAN Cheng. Study on Processing of Compound Fruit and Vegetable Juice Probiotic Fermented Yogurt[J]. FOOD SCIENCE, 2007, 28(9): 401-404.

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