| 猪毛菜乳酸菌饮料的研制 |
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| 引用本文： | 刘殿锋,董自梅,张志轩,朱学文,王海英,汪妮.猪毛菜乳酸菌饮料的研制[J].饮料工业,2009,12(2). |
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| 作者姓名： | 刘殿锋 董自梅 张志轩 朱学文 王海英 汪妮 |
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| 作者单位： | 濮阳职业技术学院生物工程与农业经济系,河南,濮阳,457000 |
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| 基金项目： | 濮阳市科技攻关重点项目 |
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| 摘 要： | 为开发出一种营养丰富、味美价廉的猪毛菜乳酸菌饮料,分别研究了菜汁制备时的最佳料水比以及菜汁添加量、奶粉添加量、蔗糖添加量、接种量、发酵时间和发酵温度等因素对猪毛菜乳酸菌饮料品质的影响,并通过正交实验确定出了最佳技术参数.实验结果表明,菜汁制备时,最佳料水比为1:2;猪毛菜乳酸菌饮料的最佳生产工艺为:发酵温度41℃、菜汁25%、奶粉9%,蔗糖9%、接种量为2%、发酵时间3.0h.
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| 关 键 词： | 猪毛菜 乳饮料 正交实验 发酵 |
Development of fermented milk drink containing Salsola collina juice |
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| LIU Dian-feng,DONG Zi-mei,ZHANG Zhi-xuan,ZHU Xue-wen,WANG Hai-ying,WANG Ni.Development of fermented milk drink containing Salsola collina juice[J].Beverage Industry,2009,12(2). |
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| Authors: | LIU Dian-feng DONG Zi-mei ZHANG Zhi-xuan ZHU Xue-wen WANG Hai-ying WANG Ni |
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| Affiliation: | Department of Bioengineering and Agronomics;Puyang Vocational & Technical Institute;Puyang 457000;Henan;China |
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| Abstract: | To develop a cheap,nutrient-rich and delicious fermented milk drink containing Salsola collina juice,the affecting factors on the quality of the final product were studied,including the optimum material-water ratio,the dosages of Salsola collina juice,milk powder and sugar,inoculum,and fermentation temperature and time. Moreover,the optimal technological parameters were determined through orthogonal experiments. The results indicated that the optimum material-water ratio was 1:2 in Salsola collina juice pre... |
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| Keywords: | Salsola collina milk drink orthogonal experiment fermentation |
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