食品工业科技2018，Vol.39Issue(3)：183-186,4.DOI:10.13386/j.issn1002-0306.2018.03.036
非活性双蛋白乳酸菌饮料配方的优化
Formula optimization of inactive double protein Lactobacillus beverage
刘汝萃 1杜彩霞 1王笛 1姜畔 1连风 1刘军1
作者信息
- 1. 山东禹王生态食业有限公司,山东禹城251200
- 折叠
摘要
Abstract
Using soy isolate protein and skimmed milk powder as a material,the inactive double protein Lactobacillus beverage which possessed special flavor and nutrition was studied.The formula of inactive double protein Lactobacillus beverage were optimized by single factor and orthogonal test method,and the sensory score as the index.The influence of skimmed milk powder,soy isolate protein,white granulated sugar and citric acid on sensory score were investigated.The optimum formula of inactive double protein lactobacillus beverage were as follows:skimmed milk powde 2％,soy isolate protein 1％,white granulated sugar 8％ and citric acid 0.25％.The score of sensory was 97,on this condition,the drink was rich in nutrition and had right sweet and sour,unique flavor,well taste.关键词
非活性/双蛋白/乳酸菌饮料/配方Key words
inactive/double protein/Lactobacillus beverage/formula分类
轻工纺织引用本文复制引用
刘汝萃,杜彩霞,王笛,姜畔,连风,刘军..非活性双蛋白乳酸菌饮料配方的优化[J].食品工业科技,2018,39(3):183-186,4.
