安徽农业科学2011，Vol.39Issue(13)：7766-7767,7797,3.
黄花梨发酵乳酸饮料加工工艺研究
Study on Process of Sour Milk Beverage by Fermentation of Huanghua Pear
武美莲 1吴蔚书1
作者信息
- 1. 江西工业职业技术学院,江西南昌330039
- 折叠
摘要
Abstract
[ Objective ] The process of sour milk beverage by fermentation of Huanghua Pear was explored. [ Method ] The ingredients of sour milk beverage by fermentation of Huanghua pear were studied by orthogonal experiments. The choice of lactic acid bacteria in fermented sour milk beverage, the proportion of composite emulsion stabilizer, production process, processing condition and standard of quality were determined. [ Result] The result indicated that the best ingredients of sour milk beverage by fermentation were as follows: 50％ Huanghua pear juice, 50％ skim milk, and 6％ sucrose. The best proportion of composite emulsion stabilizer was 0.10％ Glycerin monostearate, 0.15％ Sucrose ester, O. 05％ Xanthan gum, and O. 10％ Seaweed gel. [ Conclusion] This process could increase the added value of Huanghua pear to meet the demand of the market.关键词
黄花梨/乳酸饮料/工艺研究Key words
Huanghua pear/ Sour milk beverage/ Study of process分类
农业科技引用本文复制引用
武美莲,吴蔚书..黄花梨发酵乳酸饮料加工工艺研究[J].安徽农业科学,2011,39(13):7766-7767,7797,3.
