摘要
以紫甘薯和鲜乳为主要原料,研制紫甘薯活性乳酸菌饮料。通过单因素试验和正交试验确定紫甘薯乳酸菌饮料的最佳工艺条件为:发酵时间6.5 h、柠檬酸的添加量0.4%、白砂糖添加量8%、紫甘薯添加量20%,所得产品质地均匀,口感细腻,酸甜可口,具有紫甘薯的香味和浓郁的乳酸菌发酵的奶香味,理化指标和微生物指标均符合国家标准GB 16321-2003《乳酸菌饮料卫生标准》。
Purple sweet potato lactobacillus drink was made by making use of fresh milk and purple sweet potato. On the basis of single factor experiments ,process Condition was optimizated through a orthogonal experiments.Results showed that the optimal process parameters were as follows：fermentation time 6.5 h , citric acid 0.4%,sugar 8%,purple sweet potato20%.Purple sweet potato lactobacillus drink has refreshing taste , pure flavor, sweet and sour taste, of lactobacillus drink and purple sweet potat. The quality of purple sweet potato lactobacillus drink was in accordance with GB 16321-2003〈Hygienic standard for lactobacillus drink＆gt;.
出处
《食品研究与开发》
CAS
北大核心
2015年第20期60-63,共4页
Food Research and Development
关键词
紫甘薯
乳酸菌饮料
工艺
purple sweet potato
lactobacillus drink
process
