摘要
Abstract
[Objective] The technical reference for the industrial production of the fermented milk containing strawberry juice, which was one kind of nutrition and health drink, was provided through research on its processing technology and formulation. [ Method ] The best formula of the product was assured with the orthogonal experimental method. The best amount of three kinds of stabilizer: acid-tolerant CMC-Na, gum ar-abic and pectin, which was added the preparation of compound product, respectively, was determined based on the index of the precipitation rate of the compound product through the orthogonal experiment. [ Result ] The best processing condition of the product was that the time of yoghurt fermentation was about 5-6 hours, the preparation of lactic acid bacteria beverage should be controlled under the following condition: the pH value was 3.8 -4.0; the acidity, about 0.4%; the homogeneous temperature, 55 - 60 ℃; and the homogenization pressure ,20-25 Mpa. The best formula of the compound product was; the added amount of yogurt was 35% ; the amount of stabilizer, 0. 5% ; the strawberry juice, 10% ; which taste and integrated quality was the best. The composite stabilizer added in the product could greatly improve its stability. When the addition level of acid-tolerant CMC-Na was 0.2% ; gum arabic, 0.2% and pectin, 0.1 % , the stability of the compound was best. [ Conclusion ] One type of unique flavor and high-quality fermented drink would be produced.关键词
草莓/发酵/乳饮料/稳定性Key words
Strawberry/Fermentation/Milk drink/Stability分类
农业科技
