金银花乳酸菌饮料加工工艺研究

目的]研究具有营养保健功能的金银花乳酸菌饮料的加工工艺和配方,旨在为该饮料的工业化生产提供技术参考。方法]通过正交试验确定了金银花乳酸菌饮料的最佳配方;同时选用耐酸CMC-Na、黄原胶和果胶3种稳定剂进行复配,采用正交试验,以沉淀率为指标,确定3种稳定剂的最佳添加量配比。结果]金银花乳酸菌饮料最佳配方:酸乳35%、金银花汁15%、蔗糖5%、阿斯巴甜0.025%,此时饮料的口感及综合品质最佳;采用复合稳定剂可大大提高金银花乳酸菌饮料的稳定效果,当耐酸CMC-Na、黄原胶、果胶的添加量分别为0.1%、0.1%、0.15%时,饮料的稳定性最好。结论]通过以上试验研究,可得到具有独特风味的高质量的金银花乳酸菌饮料。

Study on processing technology of a lactic acid bacteria beverage with honeysuckle juice

Objective] To study the processing technology and formula of a lactic acid bacteria beverage with honeysuckle juice with nutritional and healthcare functions and provide some technological references for the industrialized production of the beverage.Method] Through orthogonal tests,the optimal formula of the beverage was determined;acid-resistant CMC-Na,xanthan gum and pectin were compounded and the optimum proportion of the 3 stabilizers was confirmed by orthogonal tests with sedimentation rate as the index.Results] The optimal formula of the beverage,featured by the best taste and overall quality,included fermented milk 35%,honeysuckle juice 15%,sugar 5% and aspartame 0.025%;a compounded stabilizer could greatly improve the stabilization of the beverage,0.1% acid-resistant CMC-Na,0.1% xanthan gum and 0.15% pectin guaranteed its best stability.Conclusion] A high-quality lactic acid bacteria beverage with honeysuckle juice,characterized by unique flavor,was obtained on the above technological conditions.