中国果菜2025，Vol.45Issue(3)：18-22,34,6.DOI:10.19590/j.cnki.1008-1038.2025.03.004
苹果芹菜汁乳酸菌饮料的研制
Development of Apple Celery Juice Lactic Acid Bacteria Beverage
摘要
Abstract
In order to enrich the variety of dairy beverages and enhance their nutritional value,the fermented lactic acid bacteria beverage was used as the main raw material,celery juice,apple juice,white sugar,and citric acid were used as independent variables,and the optimization was carried out by single factor test and orthogonal test.The sensory evaluation was used as the detection index,and the pH and protein of the product were determined.The results showed that the optimal formula parameters were celery juice 15%,apple juice 10%,white sugar 6%and citric acid 0.10%.The apple celery juice lactic acid bacteria drink made by this recipe had a light green color,good taste,moderate sweet and sour,and had the characteristics of apple and celery special flavors.Its protein content was 0.91 g/100 g,and the pH value was 4.3,both of which met the relevant standards.关键词
苹果汁/芹菜汁/乳酸菌饮料/配方/产品特征Key words
Apple juice/celery juice/lactic acid bacteria beverage/formulation/product characteristics分类
轻工业引用本文复制引用
陶峰,崔宏伟,李博胜,王君能,王博颖,叶章亚,吴淑清,茹佳怡..苹果芹菜汁乳酸菌饮料的研制[J].中国果菜,2025,45(3):18-22,34,6.基金项目
2022年企事业单位委托科技项目-基于代谢组学的特色风味谷物食品研制与开发(2023220008000017) （2023220008000017）
